■^H 




TUNNEY HARDWARE 
COMPANY 

Paints and Oils 

218 High St., Burlington, N. J. 



Useful 
3Dtpd 



TRYON & TRYON 

The Man's Shop 
Clothing, Habadashery 

Everything for the man 
Could we say more? 

Cor. High and Union Sts., Burlington • 

What is it you wish to know about 
Insurance? 
At Your Service 

H. F. UNLEY 

Representing Metropolitan Life Ins. Co. 
Burlington, N. J. 

Life, Health, Accident 
Thone 11-R3. 



"""""""""""" "■■"""" "■""" ■" 



If it's for your Auto, we have it, 
or will get it for you. 

SUPER TIRE SHOP 

CWillHO 

WILLARD BATTERY SERVICE 

Standard Makes Tires and Tubes 
Vulcanizing "Super Service Satisfies" 

'Phone 441 



STONE'S 

BURLINGTON'S WAIST SHOP 

High-grade Waists 

Fine Underwear, Beautiful hand-made 
Collars 
Brassieres and the "Cadet" Line of 
Hosiery 

328 High St., Burlington, N. J. 

JOHNTERZANO 

Merchant Tailor 

Cleaning, Pressing, Repairing 

Every Suit We Make Reveals Its 

Character and Individuality 

6 W. Broad St., Burlington, N. J. 



THE ROYAL RESTAURANT 
Tables for Ladies 

Home-made Pies, Ice Cream of All Kinds 
349 High Street 
Burlington, N. J. 



TF* 



USEFUL TIPS 

A Handybook of 

Miscellaneous 

Information 



"Woman is the highest, holiest, most precious gift 
to man. Her mission and throne is the family, and 
if anything is withheld that would make her more 
efficient, more useful, or happy in that sphere, she is 
wronged and has not her rights." — John Todd. 



Copyright 1921 
Ey Albert Alonzo Wentz 



ALBERT ALONZO WENTZ 

PUBLISHER 
BURLINGTON, NEW JERSEY 



iiiii mum mm n mi ii 1 1 in 11 1 urn 11 1 1 ■ ' 



T4°| 



A LARGE percentage of the contents of 
this book are time- tried suggestions 
but inasmuch as they are of such a miscel- 
laneous character, the publisher will con- 
sider it a favor conferred if readers will 
forward suggestions pertaning to any 
article that is found to be misleading cr 
impracticable. 



§>C!.A624592 

SEP 30 71 



TO TRUCK OPERATORS 

When you see the name 

^ Fineburgs' 

Think of Tires 
Truck Tires 

The Caterpillar Kind 

Kelly-Springfield Make 
15,000-Mlle Guarantee 

No Time Limit 

Elimimation of Chains 
No Traction Wave 

No Overheating 

Perfect Traction 

Service Station with Hydraulic Press 
110-112 W. BROAD STREET 

Brunswick Pneumatics. 

Kelly- Springfield Pneumatics 

Firestone Pneumatics 

Trent Pneumatics 

Wholesale & Retail 

Think it over, then call 
Burlington 98 



CLARENCE WARD 

DuPont Paints and Varnishes 

Auto Paints 

House and Sign Fainter 

114 Farnsworth Ave., Bordentown, N. J, 

+ 

Established 1859 Incorporated 1909 

SAMUEL E. BURR, INC. 
Dry Goods, Ladies' Furnishings 

and Notions 

2 Oosswicks St., Bordentown, N. J. 

■* ■ i 

PHILA. BARGAIN HOUSE 

ANGERT, Proprietor 

Dry Goods, Gents' Furnishings 

La dies' and Children's Wear 

Dresses, Skirts, Notions 

150 Farnsworth Ave., Bordentown, N. J. 

GROVEMAN'S 
DEPARTMENT STORE 

Where your $ does its duty. 

We specialize in 

Boots and Shoes 

Full line of Fleisher's Yarns 

208 Farnsworth Ave., Bordentown, N. J. 

RICCIO BROS. 

High-grade Shoe Repairing 

Bootblacking Supplies 

Wholesale and Retail 
115 Pavilion Ave., Riverside, N. J. 



LITTLE THINGS THAT HOUSE- 
WIVES SHOULD KNOW 

— To keep every grain of rice seoarate and distinct, 
cook it in a pot of rapidly boiling water with the 
lid off. 

— A teaspoonful of lemon juice to a quart of water 
will make the rice very white and keep the grains 
separate when boiled. 

— By soaking beans, peas or other dried vege- 
tables thoroughly, much fuel will be saved in 
the cooking. 

— A little vinegar added to the water in which 
vegetables are washed will prove effectual in 
removing dirt. Salt will do the same thing. 
— Soak new potatoes in water that has a little 
soda dissolved in it, and you will find that they 
scrape and clean beautifully. 

— To keep potatoes white when cooking them 
place an onion in the water with the potatoes 
Or, soak in c:>ld water for two hours before boiling. 
— Butter potatoes when putting them into the 
oven to bake, as the fat softens the skin. 
— Before baking potatoes, prick with a fork so 
that the air can escape and prevent their bursting 
while cooking. 

— A well beaten white of an egg whipped into 
mashed potatoes before serving them will add 
greatly to the looks and to the taste of the dish. 
— Add one-fourth teaspoonful of baking powder to 
mashed potatoes while beating. They will be 
light and fluffy. 

— When cooking spinach never put water in the 
pot. Wash the vegetable thoroughly and put 
over the fire. It will create sufficient water to 
cook itself. 

— Salt sprinkled on parsley when chopping will 
make it chop much finer and easier. 
— A few drops of lemon juiceor vinegar put in the 
water in which cauliflower is to be cooked will 
greatly preserve its whiteness. 

— By turning a cauliflower head downward it 
cooks more quickly and improves in flavor. 
— When cooking cabbage never add the salt until 
the vegetable is cooked as it makes the cabbage 
tough. Instead, when the water boils put in a 
pinch of baking soda and add the salt five minutes 
before serving. 

— Cabbage, carrots, cauliflower, onions and turnips 
should be boiled in a large amount of water and 
taken off immediately and drained. Too little 
water will turn them black. 

— Vegetables grown under ground should be 
cooked in cold water, adding the salt before they 
are done, and they should be kept covered while 
cooking. _ Fresh or green vegetables should be 
put on in boiling water and left uncovered, so 
they will keep their color. 

— String beans will cook in half the time if cut 
lengthwise instead of being broken in two parts. 

(3) 



— To make string beans tender in cooking them, 

add a pinch of baking soda to the water in which 

they are boiled. 

— When cooking apples add a pinch of salt. This 

makes them tender and improves the flavor. 

— Apple sauce is much more savory if apples are 

sweetened before beginning to cook. 

— An apple grated and stewed with meat of any 

sort will insure its being tender. 

— When apples have to be cored, it is advisable 

to core before peeling them, as they are then less 

liable to break. 

— Baked apples filled with nuts, cinnamon and 

sugar are delicious. 

— To sweeten gooseberries or cranberries with less 

sugar put a pinch of baking-soda in while cooking. 

— Pears and spinach should be cooked uncovered 

to retain their color. 

— The flavor of stewed pears will be improved if a 

little vinegar is added to them while cooking. 

— The peelings of pears or peaches covered with 

water, sweetened to taste and boiled until about 

the consistency of syrup will be found an excellent 

substitute for maple syrup. 

— When boiling green peas add a lettuce leaf and 

a tablespoonful of sugar. They will retain their 

color and have a much better flavor. 

— In cooking peas and beans the water should be 

allowed to boil away to almost nothing. When 

the seasoning is put in this makes a delicious juice. 

— Peas may be cooked in the pods. Wash them 

and drop them in hot salted water. When the 

peas cook the pods will burst open, the peas be 

released and the pods rise to the top of the water. 

— Peas should not be shelled and allowed to stand, 

either in or out of water, hours before cooking, 

and do not boil peas furiously — let them simmer. 

— Green corn spoils very quickly, and should be 

used as soon as possible after purchasing. Do not 

prepare the corn by taking off the husk hours 

before cooking. 

— Add sugar to sweet corn when cooking instead 

of salt. It will make it tender and sweet. 

— Salt must never be put into the water when 

boiling corn as it has a tendency to turn it black. _ 

— To remove the skin of a tomato, prick holes in 

the bottom with a large fork and hold it over the 

fire. This causes the skin to crack and it can 

readily be peeled. 

— Rooty plants such as beets, turnips and carrots, 

should not be shorn of their leaves until near the 

t'me of use. The stem holds the juices, and when 

they are torn away the mangled vegetable "bleeds" 

and loses flavor. 

— Carrots should be cut in slices, instead of cubes 

because the outside part, which is the darkest, is 

the richest. 

— Lettuce and celery can be kept fresh by first 

wetting thoroughly and hanging it up in a paper 

bag tit 4 . firmly to exclude the air. 

(4)' 



THE GIFT SHOP 

BABY DEPT .— Everything of the best for the 
baby. 

NOTIONS -The little things the mother needs. 

BEAUTIFUL GIFTS for the Hope Chest- 
Choice stamped and embroidered linen scarfs 
and centers, beautiful towels. 

ART NEEDLEWORK SUPPLIES — The best 
available. Full line Peri-L usta and D. M. C. 
Crochet Cotton. The latest crochet and 
sweater books. 

Special Sale Wool 

All Wool in Stock — Good Shepherd, Bear Erand 
and Cortieelli Wool reduced 20 percent. 

MRS. A. W. DRESSER 

328 High Street, Burlington. N. J. 



FOR THE THINGS YOU NEED IN 

Dry Goods, Ladies' Furnishings 
and Notions 

VISIT 

R. G. DUNN 

323-325 HIGH STREET 
BURLINGTON, NEW JERSEY 



SERVICE DRUG COMPANY 
Prescriptions our Specialty 

Everything in the Drug Line 

High and Union Sts. Broad and York Sts. 

BURLINGTON, N. J. 



SHEDAKER'S EXPRESS AND 
TRANSFER 

Burlington^ N. J. 



Lonwentz 

ADVERTISING 

Novelty and Specialty 

Furnishing a specialized typographic 
design service to manufacturers, whole- 
salers, jobbers and retailers. 



CHARLES GARDNER 
Confectionery, Breyer's Ice Cream 

Cigars, Tobacco and Stationery 
227 E. Broad St., Burlington, N. J. 

Automobile Accessories 
225 E. Broad St., Burlington, N. J. 

JULIAN'S MARKET 
Groceries, Meats, Provisions 

Highest Grade Lowest Price 
Give ua a trial 

Federal and York Sts., Burlington, N. J. 
'Phone 233-J. 

JOHN RIGG, Druggist 
Prescriptions a Specialty 

Belle Mead Sweets 
Toilet Articles and Cigars 

308 High Street, Burlington 



— If vegetables are overcooked, their texture 

toughens, and their flavor is somewhat destroyed. 

— If the lids are taken off during the boiling of 

cabbage, onions and turnips, there will be little or 

no odor. 

— To remove the smell of cooking take a basin of 

boiling water and pour into it about five drops of 

oil of lavender. -** 

— To prevent cooking odors from spreading 

throughout the house fill a tin-cup with vinegar 

and place it on the back of the stove. 

— If your vegetables scorch while cooking, remove 

the vessel instantly from the range and put it in 

a pan of cold water, letting it remain there for ten 

or fifteen minutes. 

— To prevent green vegetables from boiling over, 

drop a piece of dripping the size of a walnut into 

the centre of them, just as they commence to boil. 

— Place a small piece of bread, tied up, in muslin, 

in the pot with the cabbage and it will prevent the 

odor. 

— Eggs packed in salt can be kept a long time. 

— Prick an egg with a pin before boiling and it will 

not crack. Or, wet the shells thoroughly in cold 

water before dropping in the boiling water. 

— When a cracked egg must be boiled, smear a 

little damp cornstarch over the crack, and drop 

the egg gently into boiling water. 

— A pinch of salt added to the water when boiling a 

cracked egg will prevent it from boiling out. 

— Hard-boiled eggs should be cooked for at least 

twenty minutes as this makes the yolks mealy 

and more digestible. 

— If hard-boiled eggs are plunged into cold water 

as they are removed from the saucepan a dark 

ring will not appear around the yolk. 

— To prevent eggs from popping while frying 

sprinkle a little flour in the grease before putting in 

the eggs. 

—When poaching eggs, add a few drops of vinegar 

in the water and cover the pan. It will keep the 

whites in shape without changing the flavor, and 

the cover makes the white cook over the yolk. 

— A truly fresh egg will immediately sink to the 

bottom of a vessel of fresh water and rest there. 

— A fresh egg has a rough surface, and will dry 

quickly when taken from boiling water. 

— If an egg is frozen put it into hot water for a 

few moments. This wi 1 ! thaw it out perfectly. 

— To beat the whites of eggs quickly, add a pinch 

of salt. 

— Yolks of eggs should be beaten until a spoonful 

can be taken up clear from strings. 

— When soaking mackerel or other salt fish see 

that the skin side is placed uppermost. 

— Salt fish are most quickly and best freshened by 

soaking in sour milk. 

— The gills of fresh fish are red and the eyes clear. 

Stale fish will have dull spots on it. 

— Fish fried in bacon fat gives the fish a good 

flavor and keeps it from falling apart. 

(5) 



— When frying fish, put pieces in the hot fat with 
skin side uppermost and allow to brown before 
turning, the fish will not break when cooking. 
— When frying fish or anything for which boiling 
fat must be used, a small pinch of salt will stop 
the fat spluttering over the stove. 
— A small piece of crust in the frying pan when 
frying fish prevents the fat from spluttering and 
shows by its brown color just when the fat is at the 
right heat for the fish to be put in. 
— Dry fish well, dredge both sides with plenty of 
flower and plunge it into boiling fat. 
— When boiling fish, add to the water in which they 
are boiled the juice of half a lemon. This will make 
them beautifully white. 

— When boiling fish add an onion to the water and 
sweet herbs tied in a piece of muslin. 
— A teaspoonful of vinegar to a quart of water in 
which fish is boiled, makes the meat of the fish 
firmer. J 

— When baking fish, line the pan with waxed paper; 
then there will be no disagreeable, sticky dish to 
wash afterward. 

— Fish scales can easily be removed by pouring 
hot water on the fish slowly until the scales curl, 
then scrape quickly. Wash in several waters, 
having the last cold and well salted so no slime will 
be left. 

— To rid dishes from the odor of fish, add half a 
cup of vinegar to the water; rinse them in hot 
water and the odor disappears at once. 
— In choosing lobster see that the tails are tightly 
curled to their bodies. This will prove that they 
were cooked alive. 

— Salmon flavored with orange juice instead of 
lemon is a pleasing innovation for the dinner-table. 
— When cooking bacon, put it in a sieve and pour 
boiling water over it; then cover for a few moments 
with cold water, drying the bacon on a cloth before 
putting into the sizzling frying pan. 
— Salt pork cut thin and dipped constantly in 
hot water while it is being fried makes a delicious 
breakfast dish served on toast. 
— No meat should be salted uncooked, but after 
the surface has been seared and the meat partly 
cooked. 

— The meat for broth should be put on the stove 
in cold water. But if the meat is to be eaten, then 
the water must be boiling before the meat is put 
into the water. 

— All sausages should be thoroughly cooked. 
— To brown chops place a colander over frying 
meat instead of a cover, so that the food will 
brown and will not steam. 

— To cook tough meats, saute to keep the juice 
in and then stew until tender. Serve with thick 
gravy. 

— When gravy does not brown put into it a table- 
spoonful of coffee. It will brown immediately and 
contain no taste of cofTee. This is quicker than 
browning flour. 

(6) 



HENRY J. A. RAU, O. D, 

Optometrist 

Optics Exclusively 

^ECTACtfg 
WELSET 

Eyeglasses 

Repairing 

43 Main St., Mt Holly, N. J. 

Phone, Office 333-M Phone, Residence 393- J 

DR. A. C. SCHWINZER 
Chiropractor 

PALMER GRADUATE 
43 Main St., Mt. Holly, N. J. 

J. S. SNYDER 

Harness, All Horse Goods 

Blankets, Robes, Etc. 
16 Crosswicks St., Bordentown, N. J. 

GEORGE G. HEISLER 

Marble and Granite Works 
16 Water St., Mt. Holly, N. J. 



VISIT 

TEITELMAN'S FRUIT 
MARKET 

Fancy Fruit and Vegetables 

Best that money can buy 
335 High Street Eurlington, N. J. 

H. H. GARWOOD 

Silver Ash Coal 

WOOD AND COKE 
Phone 190- J Burlington, N. J. 

PARKER BROS. 

DEALERS IN 

Fruit and Produce 

Sunshine Biscuits and Cakes 

306 High Street Burlington, N. J. 

Telephone 248-Y 

"I'll get there when you need me." 

HARVEY A. WORRELL 
Plumbing and Heating 

Tin Roofing, Guttering 

Primo Semi-Pipeless Heaters 

heat where others fail 

THE SHOP OF SERVICE 

202 High Street Burlington, N. J. 

Automobile Insurance 

Fire, Theft, Liability, Collision 
Property Damage. 

HUGH S. MORRIS 

417 High Street Eurlington, N. J. 



— When cooking liver and bacon, get a sour apple, 
slice it very fine and add it to the gravyt This will 
impart a delicious flavor. 

— Too much salt in gravy may be counteracted 
by putting a pinch of brown sugar in it. 
— To keep meat fresh without ice, place the meat 
in a bowl, cover it with a cloth wrung out in vine- 
gar and place in another bowl filled with water. 
— Beef may be kept for months if immersed in 
sour milk. The lactic acid in the milk kills the 
germs of putrefaction. 

— Meat should not be put into the ice-box wrapped 
in paper as the paper tends to absorb the juices. 
— In roasting meats, heat the oven very hot before 
putting in, that the outside of the meat may sear 
and retain the juica. 

— A little vinegar added to the water in which 
tough meat is cooked will make it more tender. 
— In boiling meats the seasoning should be put 
into the water that it may penetrate all the meat. 
— If you boil a pork roast until partly done and 
then put in the oven to brown and finish cooking, 
it will not shrink away, as it will if it has been cooked 
entirely in the oven. 

— To make a boiled ham tender and juicy is to 
leave it in the water in which it is boiled until it 
is cold. 

— To judge a good ham, see that the skin is thin. 
Old hams have thick skin and they are apt to have 
a strong flavor. 

— If a few cloves are inserted in the ham when 
boiling, the meat will have a most delicious flavor. 
— A little sugar added to the water used for basting 
the roast, especially if it be veal, improves its 
flavor. 

— Dip pork chops in flour before frying. 
— To prevent splashing when frying meat, sprinkle 
a little salt in the pan before putting in fat. 
— To prevent cheese becoming hard and moldy 
put over it a strip of muslin which has previously 
been wrung out in vinegar. 

— Never keep cheese in the ice-box as it soon 
becomes soggy. 

— Keep a piece of charcoal in refrigerator — every- 
thing will keep sweet. 

— Cheese pared thinly, smeared with butter and 
wrapped in a cloth will keep soft in a cool place. 
— Pickles should be kept in a dark dry place in 
stone or glass jars. 

— A lump of sugar put into a quart of olive oil 
will prevent it getting rancid. 
— A pinch of salt added to table mustard prevents 
its souring. 

— Grate an apple into your horseradish and you 
will have as fine a relish as you could possibly wish. 
— Horseradish is the best relish for roast beef 
and for fish in general. When used for fish slices of 
lemon alternate with the little heaps of horseradish. 
— A teaspoonf ul of grated horseradish will keep a 
can of milk fresh for a day or two, even in the 
hottest weather. 

(7) 



— A tiny pinch of carbornate of soda or salt added 
to milk as soon as it arrives will help to preserve it 
from turning sour. 

— A pinch of salt added to a glass of hot milk will 
improve the flavor. 

— Milk will keep fresh longer in a stone jar that 
has been chilled than it will in a bottle. The jar 
must be closed at the top. 

— Milk kept in a large shallow basin will remain 
sweet longer than if kept in a deep jug. 
— To prevent milk scorching, put a little water in 
the kettle in which the milk is to be heated. 
— When boiling new milk, to prevent a skin from 
forming on the top as it cools, add two tablespoon- 
fuls of cold milk to every pint when at boiling 
point and stir for a minute. 

— Cream that is too thin to whip may be made to 
do so by adding the unbeaten white of an egg before 
beginning. * 

— Add a sliced banana w the white of one egg and 
beat until stiff and you will have a delicious sub- 
stitute for whipped-cream. 

— Never use milk that has been boiled for cake. 
Cake mixed with it is pretty sure to be heavy. 
— Never add salt to anything containing milk 
until the last moment, as it is apt to curdle. 
— A pinch of bicarbonate of soda added to sour 
cream will make it turn sweet again. Soda must 
not be put into fresh milk. 

— Soup should never be salted while cooking until 
it has been thoroughly skimmed, as salt prevents 
the scum from rising. 

— If you have put too much salt in the soup, add 
a few slices of raw potato. The potato absorbs 
part of the salt flavor. 

— One quart of water to each pound of meat bone 
for soup stock. 

— One teaspoonful of salt to one quart of soup. 
— Always remove the cake of fat that settles on 
the top of cold soups; if allowed to remain the 
soup will soon turn sour. 

— Soup desired to be kept for a second meal should 
be brought to the boiling point and then set to cool. 
— Soup poured through a cloth will have all the 
fat removed. 

—Halves of stewed prunes can be served with a 
custard in which a little lemon or orange peel has 
been steeped. 

— Quarters of stewed prunes can be put in any 
fruit jelly. 

— Halves of stewed prunes and segments of orange 
freed from all seeds and skin can be served together 
for breakfast or for a luncheon dessert. 
— A teaspoonful of lemon juice added to the water 
in which prunes are cooked adds greatly to the 
flavor. 

— Tea may be made to give a much better brew 
if the dry leaf be well crushed in the hand before 
being put into the pot. 

— Don't use water that has been boiled a long time 
in brewing tea. 

[S) 



C. F. CRAMER 

Successor to A. J. JORDAN 

Distinctive High-grade Automobile Painting 

Auto Tops Repaired, Recovered Rebuilt and 

Made to Order- General Auto Repairs on All 

Makes of Cars— Ford Specialists— Ford 

Parts Carried in Stock 

Cor. York and Federal Streets 

Phone 209-R Burlington, N. 



HARRY RUSSAKOW 

the very best in 
Tailoring 
GENT'S FURNISHING 

Cleaning and Pressing 

247 High Street Burlington, N. J. 



YORKER SHOES 

'Till the leather dies; till the day you 
discard them, Yorker Big-City Shoes will 
be carrying their style as proudly as they 
did the day you bought them. 

EXCLUSIVE AGENTS 

AMERICAN SHOE STORES 
CO. 

15 E. Broad Street Burlington, N. J. 



RUBIN'S MARKET 
Groceries, Meats, Provisions 

530 YORK STREET 
Pehon 267 Burlington, N. J- 



D. NAPOLEON 
Electrical Shoe Repairing Shop 

Does B. M. I. S. Work 

Full line of New and Second-hand 

Army Shoes 

Cor. Farnsworth Ave. and Burlington St., 

Bordentown, N. J. 

There's a Photographer in your 
town 

GARNS' STUDIO 

Oppposite Watch Case Works 
102 E. Franklin St., Riverside, N. J. 

J. A. CARLANI 

The Autosmith Shop 

Expert Mechanic on Autos and Tool Work 
Baby Carriages Repaired 
Cor. Pearl and High Sts., 
Burlington, N .J. 

AUGUSTUS CARTER 
House Painter and Glazier 

Estimates Cheerfully Given 
401 Wood Street, Burlington 

THE ROSE SHOP 
Fine Millinery 

Hats Made and Remodeled 
Prompt Service 
241 High St., Burlington, N. J. 



— Don't use water for tea which has not yet 
reached the boiling point. 

— Don't allow the tea to brew for more than five 
minutes. 

— Don't make tea in a cold teapot. Rinse with 
hot water before placing the leaves in the pot. 
— Don't pour a second water over the tea leaves 
when the first brew is exhausted. 
— Don't allow tea to grow damp in the caddy. 
— Don't buy too cheap a quality of tea and expect 
good results. 

— Always use a porcelain or earthenware teapot. 
Tea experts tell us that the fragrant leaf s^uld 
never touch metal. 

— Tea should never be served with fish, The 
tannic acid hardens the fibre of the fish an i makes 
it indigestible. 

— Flaked cereals put through the chopper make a 
delicious coating for croquettes. 
— When making croquettes, do not use either bread 
or cracker crumbs without seasoning. No amount 
of seasoning in the interior of a croquette or other 
made dish will make up for this omission. 
— Olive oil to season baked beans gives them a 
fine flavor and makes them much more digestible 
than when cooked with either butter or pork. 
— Bananas fried in the fat remaining in the pan 
after sausages have been fried make a very nice 
dish to serve with the sausages. 
— Yellow bananas are very good plainly boiled in 
their skins and served with cream or sweet butter 
for breakfast. They may be boiled with salt pork, 
or baked around a leg of fresh pork, or fried and 
served with boiled lamb, kidneys or bacon. 
— Baked bananas may take the place of potatoes 
for luncheon, as they are excellent with all meats. 
Bake them in their skins in a hot oven. 
— Bananas should not be given to children until 
they are six or seven years old and then only if 
thoroughly ripe. 

— When using stale bread for puddings always soak 
it in a cold liquid. Bread that has been soaked in 
cold milk or water is light and crumbly, whereas 
that soaked in hot liquids is heavy. 
— An easy way to crumb bread is to put it into a 
muslin bag and then, unless it is too hard and dry, 
it can be squeezed between the fingers and quickly 
crumbed without any waste. 

— Coffee will be better if one or two cups are poured 
off and back again, just before serving. 
— Warm bread, cake, and in fact, warm food of 
any kind, should never be put away in a covered 
dish. The steam makes molding certain. 
— If you heat a knife slightly, you can cut new 
bread as easily as old. 

— To make sure whether bread-dough has risen 
sufficiently for baking, press the finger in the dough. 
If the hole remains the dough is in proper condi- 
tion; if the dough rises and fills the indentation 
this shows that it is in a condition to continue 
rising. 

(9) 



— To make the crust of bread a rich golden brown, 
wet the top with milk before it is put into the 
oven. 

— Good flour adheres to the hand and when pressed 
lightly remains in shape and shows the imprint 
of the lines of the skin of the hand. 
— Melted butter will not make good cake. 
— If a cake cracks open while baking it contains 
too much flour. Use half a cup less next time. 
— A hotter oven is required for layer cakes than 
for loaf cakes. 

— If you want a very fine grained cake beat well 
with a silver fork after mixing. 
— If you want a spongy, light cake use sour milk; 
if a heavier one, use sweet milk in it. 
— For a small cake or cookies have a hot oven; for 
a large rich cake a slow oven. 

— Sift your flour before measuring. Sift the baking 
powder with it to insure thorough blending. 
— In making fruit cake add the fruit before putting 
in the flour and it will not fall to the bottom of the 
cake. This is better than flouring the fruit, which 
often leaves unbaked flour clinging to the fruit 
after it is baked. 

— In creaming butter and sugar, where the former 
is hard, never warm the butter. Warm the bowl 
or the sugar to make the butter blend. Otherwise 
the flavor and texture of the cake will be changed. 
— After greasing a cake tin with butter it is well 
to dust a little flour over in order to keep the cake 
from sticking. 

— Cakes will not stick to their tins if placed on a 
cloth which has been wrung out of hot water. 
— If a cake is scorched on top, grate lightly with a 
nutmeg greater, instead of scraping with a knife. 
This leaves a smooth surface for frosting. 
— Never move a cake in the oven until the centre 
is set. 

— Wooden toothpicks are more hygienic than 
broom-straws for testing cakes, etc. 
— Before taking a cake from the pan, set the pan 
in cold water for a few minutes and then turn it 
out on the plate. By doing this the cake will not 
stick. 

— Salt in the oven under baking tins will prevent 
their scorching on the bottom. 
— A delicious crust may be^ formed upon the top 
of a sponge cake by dusting it with powdered sugar 
before putting it into the oven. 
— To prevent pumpkin or custard pie from water- 
ing, put sugar in last and stir well before putting 
into the crust. 

— To prevent pie juice from running out, insert a 
little paper funnel in an opening in the middle of 
the crust for the steam to escape. 
— When making fruit pies, dampen the edge with 
milk instead of water. It holds better and the 
juice is not so liable to boil over. 
— When making a fruit pie do not put the sugar 
on top under the crust, but mix it with the fruit 
below. 

(10) 



NORTH END GARAGE 

James Forbes, Prop. 

Automobiles. Machinery and Gas 

Engines Repaired 

Welding, Brazing and Carbon Burning 

Storage Battery Service 

38 Water Street, Mt. Holly. N. J. 



N. Y. BARGAIN STORE 

M. KANTOR, Prop. 

Biggest Store. Largest Stock. 

Lowest Price. 

Dry Goods, Clothing, Notions 

All kinds of Fleisher's Yarns 
210 Farnsworth Ave., Bordentown, N. J. 



FOSTER'S 
One Price Store 

Carpets and Straw Matting Laid 
Furniture Repaired and Reupholstered 
Mattresses made over. 

Stove Repairs 
Clay and Bridgeboro Sts., Riverside, N. J. 

J. LEVENSON 

The best Tailor in town for good 
dressers 

40 E. Union St., Burlington 
"ABE"— The Tailor 



Don't fail to stop at 

GOLDEN RULE STORE 

For your 
Dry Goods and Shoes 

11 Lafayette St., Riverside 

■ . . . . . i I II TT. -- . V T— - I --- I --T ,^-=----- -~ - 

THOMAS O'DONNELL 

Practical Blacksmith 

Wheelwright and Horseshoer 
General Repairing 

318 Stacy St., Burlington, N. J. 

HANNAH SHANIZ 

Dry Goods, Ladies' Furnishings 
and Notions 

Ladies' and Children's Shoes 
25 E. Broad St., Burlington, N. J. 

RIVERSIDE HOME SUPPLY 
CO. 

Furniture, Carpets, Bedding and 
Clothing 

Also Coal and Gas Stoves 
Cash or Credit 
213 Pavilion Ave., Riverside, N. J. 
'Phone 73-W. 



— In making meat pie do not omit the openings in 
the upper-crust for the steam to escape. 
— Canned fruits are very good for making pies. 
— When mixing pie crust, if the lard, flour and 
salt are mixed before adding the water the crust 
will be rich and flaky. 

— In making a crust of any kind, do not melt the 
lard in the flour. 

— For pies, put in your bottom crust first and bake 
a light brown, then add the fruit or other filling 
and you will have pies with no soggy morsel any- 
where about them. _ 

— For keeping the juice of berry pies from soaking 
under the crust, mix a tablespoonful of flour with 
the sugar to be used, and the crust will keep crisp 
and will not become soft or soaked with juice. 
— By brushing the under crust over with the white 
of an egg, the juice of a fruit pie will not soak 
through the under crust. 

— When making apple pie cut the apples in irreg- 
ular pieces. They will not pack together as if 
sliced and will cook much quicker. 
— A basin of cold water placed in an oven will 
soon lower the temperature. 

— The hands should be dipped in cold water 
before making pastry. 

— A teaspoonful of butter added to the sugar and 
water boiled for icing, which has become grainy, 
will make it smooth and creamy again. 
— If flavorings are added to mixtures when cold, 
less is required than if the mixture is hot. 
— Remember, in making any frozen dessert, more 
sweetening is required than when the dessert is to 
be eaten hot. 

— Watery custard is caused by cooking in an oven 
that is too hot. Set the custard in a pan of hot 
water and see that the water does not boil during 
the baking. 

— Rice pudding flavored with lemon and cinnamon 
will be found exceedingly tasty. 
— Put salt in cold water in another dish, and set 
pudding in it when you wish to cool it quickly. 
— Never turn out boiled puddings the moment 
they are taken from the sauce-pan. Let them 
stand for a few minutes, until some of the steam 
has evaporated, and you will find that they will 
turn out easily. 

— To make your griddle cakes brown to a turn, 
add a spoonful of sugar or half a spoonful of 
molasses to the batter. 

— When frying doughnuts avoid possibility of their 
burning by putting a piece of bread in the fat. 
The bread may burn, but the doughnuts will be a 
lovely golden brown. 

— In lifting doughnuts from hot lard, if knitting- 
needle is used, they will not be perforated, as in 
handling with a fcrk. 

— When baking cookies, pin a piece of muslin 
over the bread board, stretching it tight. Flour 
the muslin well, and you can roll the dough as 
soft and thin as you please. 

(ID 



—If pastry is brushed over with a thick syruo 
it is donT ba ^ mS ' '* WiU have a rich &™ when 

to°Sclu a d1t f Se d aK ^ PaPer ° Ver '" SUch « " 
—If lemons are placed in an earthen jar and cov 
ered with water they will keep soft a long time 
—If lemons are warmed before you squeeze them 

—When lemons have become hard from standing 
pour boiling water over them and they will becom? 
soft and much easier to handle. ome 

—pry, grate and bottle all your lemon rinds with 
a little salt sprinkled over it, and theTwill be reldv 
for sauces that call for the grated rind of lemo* i 
—Lemons may be kept soft for quite a while bv 
sifting dry sand into a crock and drying The fruk 
so they do not touch one another. Thfy will be 
full of juice when wanted for use 
—When peeling oranges set them in the oven to 
heat thoroughly for a few minutes. When peeled 
the^Srinf ^ ^ be *** -moved^S 

^X^n^ 00 ™^* 0r Creame d *o- 

^ ben -^ repar - ing a turkey or chicken, rub it 
inside with a piece of lemon. It will whiten the 
fle flk and m ? ke . lt m ore juicy and tender. 
—When selecting poultry see that the feet are 

A^ESM* ey \ S Cl f ar and the fles h Plump? 
~i£ n p d n e J £ h icken should have a smooth skin 
£u e fl end 0f ^.breast bone is easily bent in. 

— Ihe flavor of chicken is greatly improved bv 
adding a pinch of soda while it is cooking. y 
wlo^L 1 has - been broken in a chicken, soak 
S ^ u n h ° ur r in cold water in which a handful 
of bicarbonate of soda has been dissolved. U<xnaim 

— lo fatten fowls quickly, mix together ground 
rice well scalded with milk and add some coarse 
sugar; let it be rather thick. Feed often, but not 
too much at one time. 

—A spoonful of vinegar added to the water in which 
fowls are boiled makes them tender. 
—Never wash game inside or out, merely wipe it 
with a cloth wrung out in hot water. 

"drawn '" W °° dCOCk and plover sh ould never be 

I7X^ g f m f b j rds when roasting, if possible, with 

string mstead of using skewers, for the latter 

make holes, through which the juice escapes. 

— lie a shceof fat bacon over the breast of each 

bird to keep it from drying. 

—Baste all game thoroughly, otherwise it will 

become dry and shriveled. 

—Game, except partridge and pheasant, is usually 

wkhwLl^ck"^ 0116 - ThiS " the Case > als <^ 

s7p r a?Ite r iy P ° Ur ^^ ^ game ' bUt SCrVe !t 
(12) 



SAMUEL E. LIPPINCOTT 

Dealer in 

Hardware, Cutlery, Guns 
Paints, Oils, Glass, Etc. 

16 East Broad Street Burlington, N. J. 



J. HARRY HALT 

Diamonds, Watches, Clocks 

Jewelry, Cut Glass, Silverware 

18 K. Wedding Rings 

Waterman's Ideal Fountain Pens 

Elk Emblems, 

84 Main St., Mt. Holly, N. J. 



SULLIVAN & BROWN 
Butter, Eggs and Butterine 

Tobacco, Candy and Notions 
Abbott's Ice Cream 

33 E. Federal St., Burlington 

LINDABURY & CONDLE 
Coffee Roasters and Tea Blenders 

350 High St., Burlington 

H. LEVIN 

Ladies' and Gents' Custom Tailor 

Cleaning, Dyeing, Repairing, Pressing 

119 Pavilion Ave., Riverside, N. J. 



Can offer you low prices on 

Electric Light Bulbs 
A. Budd Wentz 

Burlington, N. J. 



— Badly shot birds should not be hung long. 

— Get the jars with the largest mouths for canned 

or preserved fruits. 

— It is economy to sterlize your canning jars and 

buy new rubbers. Buy the best jars that the 

market affords. 

— When buying canning rubbers get them in 

moderate thickness, and not too hard. Always 

soak rubbers in warm water before using. 

— Really good rubbers for canning will undergo 

the following test without a crease: Fold rubber, 

press tightly, then turn it over and fold it in the 

same place. 

— When large quantities of fruit are being put up 

at once an ordinary wash-boiler is often used. 

— Aluminum utensils are best for canning. This 

ware is light, sanitary, easily cleaned and is an 

excellent conductor of heat. 

— Canned fruit appears more attractive when put 

up in good-sized slices. 

— If a gravy boat is used for filling jars with 

preserves there will be no spilling and stickiness 

usually attached to such work. 

— Before pouring hot fruit into a glass dish or jar, 

put it on a hot wet cloth and out of a current of 

air. This will prevent the glass from cracking. 

Fill your jars full to the brim, as there is generally 

a shrinkage when the air is excluded. Place the 

jars top down after sealing, to make certain they 

are air-tight. 

— No matter how carefully sealed, jelly is apt to 

mold. To prevent this, stick four or five cloves 

in the top after it gets hard. 

— If the fruit is overripe the jelly will never be 

firm, no matter how long you boil it. If it does 

not thicken add more sugar and cook longer. 

— If fruit juices, such as cherry, strawberry, do 

not jell readily, add lemon juice to them, and they 

will jell at once. 

— Exposing the filled jelly glasses in the strong 

sunlight many hours before putting them away 

will make the jelly firmer and clearer. Turn them 

around occasionally, so that both sides get direct 

rays. 

— To prevent mold forming on your fruit, put a 

few drops of glycerine on the edges of your jars 

before screwing the lids on. 

— Grape juice added to insipid pears in preserving 

will give them a delicious flavor and beautiful 

color. 

— Raspberries, both red and black, should be 

allowed to reach the boiling point in a little water 

before adding sugar, in order to soften the seeds. 

— Peaches are better dropped into boiling syrup 

and cooked until a silver fork will pierce them 

readily. 

— Cranberry juice mixed with water makes a 

pleasant drink for an invalid. 

— To keep cranberries fresh, pick out only perfectly 

sound ones and fill fruit jars with them as full as 

possible. Then fill with cold water and seal. 

(13) 



— The secret of canning tomatoes seems to be im 
boiling them a long time. 

— Tomatoes canned in glass sometimes become 
insipid, but if salted and peppered before canning, 
and well wrapped in paper to exclude the light 
they will keep fresh and sweet. 
— Put a geranium leaf in the bottom of a glass of 
quince or crab-apple jelly. It gives the jelly a 
delicious flavor and a delightful aroma. 
— To clean currants quickly, put the fruit into a. 
colander with a sprinkling of flour, and rub around 
a few times with your hand. The stalks will- 
separate and come through the small holes. 
— Instead of the apple in the usual apple tapioca^ 
cranberries may be used. It should be served very 
cold with cream. 

— When canned cherries or strawberries have lost 
their pretty red color the juice of cranberries may 
be added. 

— Porcelain-lined dishes should be used for cooking 
cranberries because metal injures their flavor. 

USEFUL "PICK-UPS" WORTH 

KNOWING 

— To make ferns grow rapidly, and look green and 
bright, put two raw oysters, chopped fine, into the 
pot with the fern about every two or three weeks, 
and give plenty of water. 

— Set your house fern in the laundry tubs in enough- 
water to come to within an inch of the top of the 
pot. This gives the roots a real and natural 
dampening. 

— Cold coffee applied about once a month is excel- 
lent to stimulate the growth of ferns. 
— Palms should never be kept in a warm room 
where there is artificial light. They require plenty 
of pure air around the roots, and they ought never 
be placed in a draught. Water twice a week. 
— Wash the leaves of a rubber-plant about once a 
month with warm soap suds. When dry, rub each 
leaf with a cloth wet in olive oil. This feeds the 
plant and promotes a rapid growth. 
— Sponge the leaves of your rubber-plant with 
milk. If this is done once a week, it will keep the 
leaves glossy and in good condition. 
— To revive dying plants, pour a dessertspoonful 
of castor oil at the roots. 

— Soapy water poured at the roots of a rubber- 
plant will kill the worms. 

— To revive withered flowers plunge the stalks in 
boiling water and leave them in it until it becomes 
cold. Then cut about one inch from the ends of 
the stalks. 

— Earthworms in flower pots can be destroyed by 
mixing a little pulverized tobacco with the earth 
in each pot. 

(14) 



SINGER SEWING MACHINES 

Made in New Jersey 
known the world over as the best 

R, L. Curtis, 8 W. Broad St. 
Burlington, N. J. 
'Phone 337-Y 

GEORGE H. DUBELL, Agent, 
Plumber and Tin Roofer 

Heating, Guttering and Spouting 

Jobbing a Specialty 

39 Washington St., Mt. Holly 

VICTOR RECORDS 

at 

ROSENFIELD'S 

29-31 Mill Street, 
Mt. Holly, N. J. 

KATES & BURI 
Photographers 

Developing, Printing, Framing, 
Enlarging 

49 Mill St., Mt. Holly, N. J. 

Custom Tailor 

We do up-to-date Custom Tailoring. We keep 
Foreign and Domestic Worsteds and Woolens, suit- 
able for natty Suits, Trousers and Overcoats. 
Pressing, Dyeing and Cleaning Done 

FRED MORSE 

9 East Union Street Burlington, N. J* 



"THE LEADER STORE" 

CHAS. NARROW 

Dealer in 
Ladies' and Gents' Furnishings 

13 East Eroad Street, Burlington, N. J. 

BURLINGTON DEPT. STORE 

Louis N. Kaplan,. Proprietor 

Clothing and Shoes 

Ladies' and Gent's Furnishings 
317-319 High Street, Eurlington, N. J, 



ALCAZAR BARBER SHOP 

M. DeLena, Proprietor 

We Specialize in Children's 
Haircutting and Bobbing 

Opposite Auditorium, Eurlington, N. J, 
VISIT THE 

PALACE OF SWEETS 

where Bryer's Ice Cream is served and the best 
HOME MADE CHOCOLATES are sold. 

Cor. High and Broad !Fts M Eurlington, N, J. 

_...'. _ ." " " "" ' ' - •' - — ■■■ 

J. J. RYAN 

Pianos, Player Pianos 
Victor Victrolas 

and Everything Musical 
243 High St., Burlington, N. J. 



—To cause plant lice to disappear without injuring 
the plants, sprinkle the plants every day with water 
to which ammonia has been added, the propor- 
tions being a teaspoonful of ammonia to each 
quart of water. 

— Grape-fruit seeds sown thickly make the prettiest 
kind of greenery for the dining-room table. 
— A toy watering-pot is very convenient for spray- 
ing plants. 

— To kill grass on walks apply salt thickly or a 
strong brine alternated with a solution of soda 
or lye. 

— Mint will grow in water as many other plants, if 
left in a sunny window and given plenty of air. 
— In washing china, take care that soda-water is 
never used with a pattern on which gilt appears. 
— If a little salt is put on the dishes in which eggs 
have been served, the dishes will wash easily. 

-Salt rubbed on the handles of knives will remove 
all stains. 

— Salt in water will cleanse foul jars and glass 
bottles. 

-A large pinch of salt put into the tank of a coal- 
oil lamp will cause the lamp to give a better light. 

-Nutmeg should be used sparingly to procure the 
best results in the way of a delicate and delightful 
flavor. 

-When grating nutmeg, remember they will grate 
best if started from the blossom end. 
— To prevent salt from caking, add a little corn- 
meal or cornstarch and keep in a dry place. 
— Wooden perches in a bird cage should never be 
washed. Instead, scrape clean with a knife and 
you will prevent the birds having rheumatism. 
— If ashes are dampened before removing from 
the furnace or fireplace there will be little or no 
dust. 

— Cloths used for oiling furniture should be kept 
in the air. If closed up there is danger of spon- 
taneous combustion. _ 

— Hot water, ammonia, and a little washing-powder 
will clean an oil- mop very successfully after water 
and soap have failed. 

— The life of linoleum can be lengthened greatly 
by giving it a good coat of varnish occasionally. 
— To break in a new pen point, dip it in ink and 
hold it in the flame of a lighted candle or match 
for a second and then wipe dry with a cloth. 
— A few drops of oil of lavender sprinkled on book 
shelves will destroy the odor of mold. 
— Rub the ends of the ribs of an umbrella with 
vaseline to prevent rust. 

— Do not close an umbrella when wet as this 
causes it to rot. Leave open until dry. 
— Place a sponge in the bottom of a china or 
porcelain umbrella-stand to prevent hard knocks 
often resulting in a crack. 

— If the handle has come off of your umbrella 
try filling the hole with powdered sulphur. Heat 
the ferule and push it into the sulphur. In a few 
moments both will be firmly fastened together. 
(15) 



— The nutcracker makes a useful little household 
wrench. 

— Adhesive-plaster is excellent for mending rubber 
goods, such as hot-water bags, rain-coats, etc. 
Also for mending corsets and makes excellent 
labels for fruit and jelly glasses, as the back can be 
lettered with ink. 

— To mend china or glass, melt some powdered 
alum in an old spoon. Before it hardens rub this 
over the pieces to be united, press them together, 
and set them aside to dry. 

— When a door sticks at the top, rub it over with 
a little yellow soap and the annoyance will cease. 
— If a little turpentine is poured in the corners of 
wardrobes, trunks and chiffoniers, moths will not 
molest the articles stored therein. 
—Gum-camphor laid among books on the shelves 
will keep mice away. 

— To wipe the screens with kerosene will keep out 
the little mosquitoes that work their way through 
the netting. This should be done every dayor so. 
— One or more brass-headed _ tacks driven in the 
framework of a window which rattles will stop 
the annoyance. The curved heads allow the 
windows to move over them easily. 
— Two safety-pins will do good work in the ab- 
sence of a corkscrew. 

— Used phonograph needles can be used to advan- 
tage many times in the place of tacks. 
— Small pieces of soap that are generally thrown 
away, if put into an empty talcum-powder box 
and covered with hot water and a little sprinkled 
in your dish-water will make a splendid lather. 
— Brooms will last longer if dipped in hot soapy 
water every few days. 

—To form a good broom-holder, nail two spools 
to the wall about two inches apart. Hang the 
broom upside down between the spools. 
— Piano-keys will remain white if rubbed occasion- 
ally with a cloth dipped in alcohol and then dried 
with another cloth. Do not get alcohol on the 
wood as it will take off the varnish. 
— Gloves that will take the place 01 rubber gloves 
when washing dishes or doing other housework, 
are made by dipping old leather gloves into hot 
linseed-oil, which renders them water-proof. 
— Salt should never remain in anything rubber; 
for instance, hot-water bottles or syringes. Rinse 
them out thoroughly or the rubber will soon rot. 
— If a knife is placed under a tumbler or glass dish, 
boiling milk or water can be put in without break- 
ing the g'ass. 

— It is always safer to remove the contents of 
tin cans the moment they are opened 
— All acid drinks, such as lemonade or fruit-punch, 
should never be mixed or served in a metal pitcher. 
— If you wet a spoon before using it to serve jelly, 
the jelly will not stick to it. 

— A few drops of ammonia in the water in which 
silver is washed will keep it bright for a long time 
without cleaning. 

(16) 



TYPOGRAPHER 

Burlington, N. J. 



An arranger of types who employs in 
his settings a breath of thought and a 
largeness of conception that add to good 
copy a positive force. 

Printing designs by him have the stamp 
of a definite purpose which is mainly the 
selling of the idea. 

He quickly discovers effective treat- 
ments, making expensive and tedious ex- 
periments unnecessary. 

Try a setting by him on your next 
printing; your letterhead for instance can 
be made artistic, also at a price that will 
please you. 



S. H. PRICKETT 
Photographs 

136 W. Broad Street 

Burlington, N. J. 



WILSON & FIRTH 
General Market 

High and Union Sts- Etrrlfngtori 

MARY R. PRICE 

Beauty Parlor 

Benney's Toilet Preparations 

I West Broad Street Burlington 



MT. HOLLY AUTO 
RADIATOR REPAIR CO. 

We Manufacture and Repair 
Radiators and Fenders for all makes 
of Automobiles 

Phone 641 
28 Mill Street, Mt. Holly, N. J. 



JULIA M. KARG 
Hosiery and Notions 

Infants' Wear, Fleisher's Wool 

43 Mill Street, Mt. Holly, N. J. 



— If a glass jar refuses to open, set it top down in 
an inch or two cf hot water. 

— -A few pieces of gum-camphor kept in the boxes 
in which silver is packed in wrappings will prevent 
its turning. 

— Ammonia should not be left uncorked nor used 
near the fire. Its fumes are not healthful and thev 
are inflammable. 

— To soften paint brushes that have become dry 
and hard, heat as much vinegar as required to a 
boili-g point. Immerse the brushes and allow to 
simm?r for twenty minutes, then wash in strong 
soapsuds. 

— Quicklime placed in a damp cupboard will keep 
it dry and sweet. The lime should be renewed 
occasionally. 

— Orang? peel burnt in a room will destroy a close 
or foul smell. Place the peel in a shallow pan and 
let it burn for several mLiutes. 
— Orange peel put in the dresser or bureau-drawer 
gives a dainty, faint scent to the contents of the 
drawer. 

— Oil of lavendar on a bit of cotton will sweeten 
the air in a room where odors of cooking have pen- 
etrated. 

— A handful of lavendar flowers in a bowl with 
lemon or orange peel and covered with boiling 
water, imparts a gentle fragrance to an entire 
apartment. 

— To remove the smell of paint from a room leave 
in it over night a pail of water with four or five 
onions in it. Shut up the room tight and in the 
morning the smell will be gone. 
— A pleasant household deodorizer is made by 
pouring spirits of lavendar over lumps of bicar- 
bonate of soda. 

— To keep flies from table, take a few drops of 
equal parts of lavendar oil and water and with an 
atomizer spray the cloth. 

— Flies dislike blut and will avoid a room dec- 
orated in that color. 

— Soak the wick of a lamp in strong vinegar and 
dry it well before use; the flame will then burn 
clear and bright. 

— When lampwicks will not work easily, pull out 
a thread from each edge. This makes the wick 
smaller and easier to manage. 

— To put a new wick in any lamp burner quickly, 
thread a needle first, run the thread across the 
wick and pass needle through burner. 
— Lamps will not smoke if, with a sharp pair of 
scissors, the wick is trimmed the shape of burner 
and a small V is cut from the centre. 
— To insure kerosene lamps giving a clear and 
bright light, boil the interior parts of the lamp in 
vinegar and soda at least once in two weeks. 
— A small lump of camphor in oil lamps will greatly 
improve the light and make the flame clearer 
and brighter. If you have no camphor, add a 
few drops cf vinegar occasionally. 

(17) 



- — If gilt frames, when new, are covered with a 
coat of varnish, all specks can then be washed off 
with water without harm. G 
— To preserve gilt frames from flies in summer, 
boil three or four onions in a pint of water, then 
with a painter's brush dipped in the infusion wash 
over the gilded portions of the frames. 
— To prevent pictures from slipping and hanging 
uneven, hang them first with their face to the wall, 
and then twist around so that the wires cross. 
— Equal parts of boiled oil, vinegar and turpentine 
make a good furniture polish. 

— When reed or cane seats sag, wash them on both 
sides with warm soapsuds. Make the under side 
quite wet and then dry in the air and sun. 
— Vegetables and fruit stains onthe fingers can be 
removed by dipping the fingers in very strong tea 
for a few minutes and then washing them in clear 
warm water. 

— To keep finger nails clean while polishing the 
stove put a little lard under and around the nails 
and it will protect them from the blacking. 
— Salt on the fingers when cleaning fowls, meat or 
fish, will prevent slipping. 

— A dish-mop is a great saving on the hands, as 
water can be used much hotter and the process is 
finished much quicker. 

— Boil a new baking dish before using, starting in 
cold water and ending it in the same way and it 
will be very unlikely to crack. 

— To heat dishes quickly don't put them into a hot 
oven, but let them lie for a minute or two in hot 
water. 

— To peel onions without tears, pour boiling water 
over them and cover a few minutes before peeling. 
— -Add salt to the water in the outer boiler if you 
wish to hurry the cooking process of anything in a 
double boiler. 

— Tin is an undesirable material for a coffee pot. 
Tannic acid acts on such metal and is apt to form 
a poisonous compound. 

— If tinware is rubbed over with fresh lard and 
then thoroughly heated in the oven before it is 
used it will prevent rust afterward. 
— Black ants may be exterminated with common 
bicarbonate of soda, blackboard chalk, oil of 
pennyroyal (poison), fresh-ground cloves or gum- 
camphor. Kerosene on edges of the shelves, if 
in pantry, is another method. Also, by a little 
quicklime placed in the infected places. 
— Ground cloves, borax and red pepper will drive 
away tiny red ants. 

— To destroy ants' nests near plants or flowers,, 
stick some sulphur matches into the ground, heads 
down. The ants will leave, and the plants be not 
at all injured. 

— To destroy ant hills, pour kerosene down and 
light with a match. 

— Cucumber peel or an equal mixture of borax 
and white sugar is very efficacious in ridding the 
home of cockroaches. 

(18). 



— Equal parts of powdered borax and well-pulver- 
ized moth-balls will entirely exterminate all kinds 
of roaches. 

— Cayenne pepper, or a little oil of peppermint 
sprinkled around, is excellent as a means of ridding 
a cupboard of mice. 

— To kill moths that are in a closet, saturate a 
cloth with formaldehyde, put in closet and keep 
door closed for twelve hours. 

— If moths are in a carpet, spread a damp towel 
over the part and iron it dry with a hot iron. The 
heat and steam will kill the worms and eggs. 
— Egg-shells burned in the oven and placed upon 
the pantry shelves will keep bugs away. 
— Salt in whitewash makes it stick. 
— Salt used in sweeping carpets keeps out moths. 
— After washing lamp chimneys polish with dry 
salt, it prevents cracking. 

— Vinegar in washing-up water removes grease, 
brightens china and is a good disinfectant. 
— When washing windows try putting a little 
bluing in the water. It will make them beau- 
tifully bright. 

— Salt dissolved in ammonia or alcohol will re- 
move grease spots. 

— Salt put on ink when freshly spilled on a carpet 
will help in removing the spot. 
— Salt thrown on soot which has fallen on the 
carpet will prevent stain. 
— Salt puts out a fire in a chimney. 
— When sweeping a dusty carpet or rug, first 
scatter pieces of wet newspaper over it and it will 
then sweep clean without raising dust. 
— When laying linoleum, let it lie in place and be 
walked over for a few days before tacking down. 
— To prevent carpet from raveling when cut, run 
two rows of machine stitching with the machine 
where it is to be cut. 

— To preserve matting and keep it perfectly sani- 
tary, go over it with a damp cloth and then, after 
it is thoroughly dry, give it a thin coat of clear 
varnish. 

— Remove rust from sinks with kerosene. 
— Rusty flat-irons should be rubbed over with 
beeswax and lard, or beeswax and salt. 
— Grease on a hot stove can be quickly rubbed off 
by putting salt on the scrubbing brush. 
— Tarnish marks can be removed while stove is 
warm with tissue paper, moistened with vinegar. 
— When the ironwork of a stove is discolored 
through the heat, it should be well rubbed with a 
soapy flannel and then quickly coated with black- 
lead, allowing the latter to dry before it is brushed. 
— Pulverized or floss-asbestos, mixed with a little 
plaster of Paris and water, makes a good paste for 
stopping holes in stoves. 

— Turpentine mixed with stove polish prevents 
rust and gives a brighter gloss than using water. 

— If stove polish is moistened with milk it will 
give a higher polish and the stove remain black 
much longer than if water or vinegar is used. 

(19) 



— A pinch of gum-tragacanth in stove blacking will 
brighten the polish. 

— Combs will last much longer, if before being 
used, they are washed with soap and water, then 
rubbed with olive oil. 

— To mend kid gloves, turn them wrong side out 
and sew the rent over and over with cotton thread. 
Silk thread has a tendency to tear the kid. 
— The lives of gloves may be prolonged by placing 
a small piece of cotton in tip of each finger. This 
prevents the nails rubbing them into holes. 
— To mend a torn umbrella, stick black court- 
plaster inside the tear. This will show less than a 
darn. 

— Grind a handful of sunflower seeds and give 
them to the canary. The birds relish the little 
tender pieces that are found among the seeds. 
— Rub vaseline over the strings of a tennis-racket 
to keep them from breaking when it is put away. 
— To tell silk, cotton or mixed fabrics, ravel the 
threads each way of the cloth. Cotton burns 
without odor. Wool singes with a disagreeable 
odor. Silk burns less freely than cotton. 
— Mahogany or any other colored wood may be 
darkened by polishing with cold-drawn linseed-oil. 
— Old furniture can be stained mission color with 
green dye. 

— To prevent wet shoes becoming hard, clean 
them and rub vaseline over them before putting 
them away. 

— To polish patent leather shoes, wet a cloth in 
cold water and go over the patent leather, then 
wipe off with a dry cloth while wet, rubbing gently. 
— Save your wax from jams and jellies and put it, 
after being washed, in a pot that can be heated 
when the wax is desired for future use. 
— When scissors are blunt, sharpen them by open- 
ing and moving backwards and forwards on a piece 
of glass. 

— Use scissors to shred lettuce, parsley, green- 
peppers; to clip out undesirable parts of greens or 
cabbage; to cut raisins, nuts, meats, citron and 
left-over meats. 

— To paste labels on tin or iron, add one table - 
spoonful of brown sugar to every quart of flour- 
paste and mix thoroughly. 

— Try an old safety -razor blade for ripping seams 
and for getting off hooks and eyes. 
— When using plaster of Paris, wet it with vinegar 
instead of water, then it will be like putty and can 
be smoothed better, as it will not "set" for half an 
hour, while plaster wet with water hardens at once. 
— Keep parsley in an air-tight jar in a cool place. 
It will keep fresh for a long time. 

— A fresh- raw egg beaten in a glass of milk makes 
a safe luncheon for the businesswoman who lacks 
the time to eat solids. 

— Hard-boiled eggs chopped fine and mixed with 
mustard, a little cream and seasoning will make a 
delicious sandwich. 
— Apples are best stored in crates. 
(20) 



— When making gravies with either milk or water 
instead of taking all flour for thickening, use part 
finely ground cornmeal and note the rich flavor. 
— When vegetables, meat or fruits are scorched 
drop in instantly a small piece of charcoal and the 
scorched taste disappears. 

— If string beans are not freshly gathered from 
the garden, it will improve them to prepare them 
for cooking by letting them stand an hour or more 
in cold water before applying heat. 
— If silver which is not to be used often is kept in 
dry flour, it will not tarnish and will need only to 
be brushed off when wanted for use at a moment's 
notice. 

— A cloth wet with camphor will remove white 
spots from furniture. 

— Never clean aluminum with strong soap or 
scouring powder. 

— Give your bedsprings a coat of aluminum paint 
to prevent rust. 

— To freshen stale rolls, dip quickly into cold 
water and heat in the oven. 

— Milk will cloud glass s othat its original bril- 
liancy cannot be restored. 

— A glass of grape juice at breakfast is a welcome 
change from orange juice. 

— Use brown sugar to sweeten cereals; it makes 
them taste richer. 

— Stala bread can be used for bread pudding, hot 
cakes, brown Bettie, croutons, bread crumbs, etc. 
— To keep olive oil from becoming rancid after the 
bottle is opened, add four lumps of loaf sugar to 
two quarts of oil. If it comes in a can, open and 
put in a jar. 

— Keep flour in a dry place and watch for the 
little brown weevil. 

— If oranges are rolled in melted paraffin until en- 
tirely covered they will keep for some time. 
— -Oranges and prunes are among the most bene- 
ficial of all fruits for children under three. 
— Put a few teaspoonfuls of piccalilli into the 
French dressing and see what a delicious salad it 
makes on plain lettuce leaves. 

— The vinegar in which pickles have been pre- 
served is excellent to use in salad dressing. 
— Celery and pineapple make a delicious salad. 
— Minced chicken and macaroni or oysters and 
macaroni make an excellent dish. 
— Hot-sliced tongue served with boiled rice and 
glaced carrots make a good one-dish meal. 
— If pearl buttons have been spoiled in the laun- 
dry, rub with olive oil and polish with flannel. 
— When saucepans are burnt fill with cold water 
and put in a large lump of soda, allow to stand 
for one hour, then bring slowly to a boil. The 
burns will then come off easily. 
— Stockings which are stained from the inside 
leather of a shoe, can be cleaned if one teaspoon- 
ful of borax is put in the water in which they are 
washed. 

(21) 



LAUNDRY LORE 

— To prevent blue from streaking clothes, mix one 
dessertspoonful of soda in the blueing water. 
— When washing and rinsing colored materials, add 
a teaspoonful of Epsom salts to each gallon of 
water, and even the most delicate shades will 
neither fade nor run. 

— When washing white dress-skirts do not wring 
them, but hang them dripping wet on the line by 
the belt. The weight of the water prevents any 
shrinking, and keeps the skirt an even length. 
— When washing red tablecloths add a little borax 
in the water to prevent fading. 
— When washing colored articles a little salt put 
Into the water will prevent the colors running. 
— To wash delicately colored goods so that they 
will not fade, grate raw potatoes into the water 
and wash without soap. 

— A tablespoonful of turpentine in your boiler or 
washing machine will make your clothes whiter. 
— Before washing silk stockings, soak in borax 
water, then wash gently, and after rinsing in 
several waters, hang up to dry. 
— Bran-water is excellent for washing silk stock- 
ings, as soap is apt to make them tender. 
—Black stockings should never be washed in 
water which has been used for other flannels, or 
they will be covered with shreds and "bits." 
—When washing handkerchiefs, to whiten them, 
add two or three slices of lemon to the water in 
which they are boiled. Leave rind on the lemon. 
— Wash white silk gloves in warm soapsuds, rinse 
and hang in a dark room to dry. It is the light 
which turns them yellow. The best time to wash 
them is at night. 

— To wash overalls, use bran-water instead of 
soap, and on no account use soda. Iron on wrong 
side and the materials will look good as new. 
— To wash discolored embroidery place in vessel 
with cold water blued (but not too deep) , and add 
the juice of a lemon. Boil for half an hour and 
afterward rinse in cold water and dry in fresh air. 
— Before washing fine lace or muslin collars and 
cuffs, baste them to a piece of heavy muslin and 
they will not be apt to stretch or tear in the pro- 
cess of laundering. 

— To wash curtains without a curtain-stretcher, 
lay a blanket on the floor of an empty room, and 
put the curtains on it, stretching them out care- 
fully. 

— Cotton gloves are to be washed just like any 
other cotton article, in hot water and soap and 
well rinsed in clear water. 

— New blankets are more easily washed if shaken 
and soaked in cold water over night to take out 
the sulphur dressing. 

— It is best to give linens a long soaking before 
washing. If this method is followed stains will 
wash out easily. 

fc ( 22 ) 



— If washing powders are used in the washing of 
linens they will go to pieces in no time. 
— Soap-bark is a very cheap and excellent cleanser 
for removing spots made by grease or oil and other 
stains from clothing. Use a tablespoonful to one- 
half pint of water. 

— Rain-water is good for washing clothes, as it is 
pure. 

— Lemon juice softens water and renders washing 
less difficult. 

— Silk stockings will not begin to show holes 
nearly so quickly if you wash them before wearing. 
Always be sure that no soap is left in the silk. 
— When washing Japanese silk blouses, a teaspoon- 
ful of methylated spirit, added to two pints of 
water, gives just the sufficient stiffness required, 
and saves starching and iron ng when too wet. 
— A bit of gum-arabic or sugar added to the water 
in which ribbons are washed will give them the 
crispness of new ribbon. 

— White garments will never look yellow if a little 
kerosene is used in the water in which they are 
washed. 

— When using washing soda, be sure to dissolve it 
thoroughly in the water before the clothes are put 
in, as the soda is often liable to cause iron mold. 
— If clothes are yellow a teaspoonful of peroxide of 
hydrogen put in the water in which they are soaked 
will bleach them. 

— The clothes-wringer will last twice as long if the 
pressure screw at the top is loosened after using. 
— Boil clothes-pins for half an hour when you first 
get them; they will last longer and ensure them 
against weather conditions. 

— Twenty minutes to half an hour is the time 
usually allowed for boiling clothes. 
— The best way of boiling clothes is to put them 
on in cold water. When boiling they should be 
stirred occasionally with a clean clothes-stick. 
— When boiling clothes, cut a lemon with the rind 
into slices and let it remain in the boiler till the 
clothes are ready to come out. It will make them 
beautifully white. 

-To make a faded dress white, boil in two gallons 
of water in which a cupful of cream of tartar has 
been dissolved. 

— To set the dye in cotton stockings put a good 
handful of salt in the washing water. 
— To keep colors from running, put a tablespoon- 
ful of pulverized alum into a gallon of cold water. 
.Let the article soak in this for about twenty min- 
utes; then wash in the usual way. 
— To set delicate colors in embroidered handker- 
chiefs, soak them ten minutes previous to washing 
in a pail of tepid water in wh'ch a dessertspoonfuL 
of turpentine has been well stirred. 
— Instead of adding bluing to water in which lace 
has been rinsed, try making the final rinsing in. 
milk; it gives a lovely creamy tone to the lace. 
— Sometimes a weak solution of ammonia and 
water will restore the color to faded fabrics. 
(23) 



— A teaspoonful of vinegar added to the water in 
which black stockings are rinsed will keep them a 
good color. 

— Borax water will restore the gloss to sateen in 
washing. 

— When ironing linen, move the iron with the 
threads, never diagonally. 

— Silk handkerchiefs should be ironed between 
linen or they will turn yellow. 
— Clothes that must be ironed in a short time must 
be sprinkled with very hot water. 
— To retain the heat in sad-irons use a square soap- 
stone for an iron-stand. The irons will remain hot 
twice as long. 

—To keep flat-irons from becoming rusty or rough, 
rub their ironing surface over with kerosene or 
lard just before putting away. 

— Handkerchiefs and small articles, when there is 
no way to heat an iron, may be ironed by stretch- 
ing the articles out smoothly between blotters and 
then placing a weight on top. 

— In ironing clothes, scorching may be prevented 
if the flat-irons are wiped on a cloth dampened 
with kerosene. 

— Fine laces should never be starched; they will 
generally be stiff enough if ironed while very damp. 
The ironing being continued until they are dry. 
— Pad the ironing-board with newspapers; it will 
be just as smooth as cloth. Cover with cloth or 
heavy paper to avoid the odor of scorching ink. 
— Rub the scorched surface of goods with a silver 
half dollar for a few moments and the marks will 
disappear. 

— A little turpentine added to starch will prevent 
the iron from sticking to the goods. 
— Linen to be marked with indelible ink, to pre- 
vent blurring, should be starched before markirg. 
— Too much starch will cause linen to crack in the 
folds. 

— Tiny ends of candles added to the starch will 
add to the gloss. 

— A little sperm-oil or gum-arabic added to boiled 
starch will effect a great improvement. 
— To prevent starch from crusting over after mak- 
ing it, if left to stand, add about a tablespoonful of 
kerosene when you remove it from the stove. It 
will be free from lumps and smooth. 
— When boi ing rice, do not throw away the water 
but strain into a bowl; it will make most excel- 
lent starch, which may be used either hot or cold. 
Two or three drops of turpentine in it are an 
improvement. 

— A little white sugar in hot water, two lumps to a 
basinful, is sufficient stiffening for delicate laces. 
— Put a little powdered borax in the starch to make 
it shine like clothes that are laundried. 
— A good shirt polish may be made by using the 
following: One cup of starch, one and a half ounces 
of spermaceti, three-fourths of an ounce of paraffin, 
<one and a half ounces of white wax and one tea- 
spoonful of gum-arabic. 

(24) 



— Borax added to the starch prevents its sticking 
to the irons. 

— Water in which macaroni has been cooked will 
make excellent starch to use for dainty lingerie 
garments or fine ginghams. 

— A whisk-broom, kept especially for the purpose 
of sprinkling clothes, will be found helpful. 
— Use warm water to sprinkle starched clothes and 
the effect will be twice as satisfactory. 
— A tablecloth that looks like new, every time it is 
washed, is not starched. Let it get perfectly dry, 
then dip it in hot water and wring out just so that 
it will not drip; lay on the board and iron perfectly 
dry. It will take an hour to do it but you can get 
a beautiful polish. 

— Dresses with a colored pattern should never be 
hung to dry in the sun, as everything fades more 
quickly when wet. 

—White silk should never be hung in the sun, and 
when it has been rendered yellow by this means 
it should be washed again and hung in a shady 
place, and in the water should be placed a little 
turpentine. 

— Faded summer dresses are, as a rule, the result 
of careless laundering. Do not use ammonia or 
any cleaning preparation whatever in the water, and 
never wash colored goods in very hot water. Wash 
the dress out carefully in tepid water, using a pure 
soap, and rinse thoroughly in cold water. Hang out 
to dry in a shady place. 

— One way to bleach handkerchiefs when it is not 
convenient to hang them out of doors is to wash 
them and then let them soak over night in water 
in which a little cream of tartar has been dissolved. 
— Handkerchiefs may be given a delicate scent of 
violets by being boiled in water in which a little 
piece of orris root has been added. 
— Do not allow soiled clothes to remain long in the 
closet or laundry basket or they will take on a 
grimy, dull appearance hard to overcome. 
— To prevent new muslin from yellowing, add a 
few drops of blueing to the water when washing. 
— Fine linens or laces not in use and you wish to 
keep them perfectly white, take a pillow case and 
blue it thoroughly, then wrap your linens in it. 
— Linen should be kept in a dry, cool place. Heat 
causes the threads to become brittle. 
— When hanging clothes on the line on a windy 
day, try putting fine handkerchiefs, collars, etc., 
into a pillow case and hang the case by the top. 
They will dry quite well and it will save a good 
deal of wear on them. 

— Put a teaspoonful of olive oil in the water when 
washing chamois gloves; the gloves when dried are 
much softer and less likely to crack. Or, wash as 
usual in soap and warm water, but instead of 
rinsing in clear water, a basin of thick suds should 
be made and the gloves saturated in these suds, 
then wrung out without putting in clear water and 
hung up to dry. The suds have a softening effect 
on the skin of the glove. 
(25) 



HOME DOCTORING HELPS 

NOTE — In several of the following helps and sug- 
gestions, different methods of treatment are given. 
Each one being designated by number as (1), (2), etc. 

Bee Sting or Spider Bite — Salt and soda applied 
to the sting or bite are excellent. 

Bite of Dog, Cat or Rat — Wash carefully at 
once with warm water; touch with lunar caustic 
and dress with carbolic lotion. 

Bleeding Wound — If no large artery has been 
severed, a heaping teaspoonful of powdered alum 
placed in a common teacup of water will stop the 
flow of blood in any ordinary wound. 

Boil — A single boil may often be made to dis- 
appear by applying a few drops of turpentine. 
(2) Cover with the skin of a boiled egg. It wilL 
draw soreness out. 

Bread and Milk Poultice — Are not recommended 
to be applied where the skin is broken. The milk 
soon becomes changed and sour and a source of 
irritation. 

Burn— Vaseline or butter applied immediately to 
a burn will prevent it blistering and smarting. (-) 
Apply gum-arabic to stop pain. (3) If covered 
with soda the fire will quickly be drawn out. (4) 
Scrape or grate a raw potato and bind on the in- 
jured surface. (5) The white Of an egg mixed with 
either olive or castor-oil makes a most soothing and 
healing application. 

Cold Feet — A great comfort is found by using a 
heated sand-bag. Enclose the sand-bag in another 
bag made of cloth. 

Cold in the Head — Powdered borax snuffed up 
the nose will dry out a cold in the head. 

Corn or Bunion — If rubbed with the pulp of a 
lemon the hard part can be easily removed. 

Corn or Swollen Feet — Are often relieved by 
rubbing with a lemon after taking a hot foot bath* 

Cough and Cold — Mix equal parts of lemon 
juice and strained honey, and take a tablespoon- 
ful every hour. (2) Lemon juice mixed very thick 
with sugar will relieve a cough. (3) Hot lemonade 
when going to bed is good to break up a cold. 

Dandruff — Warm borax water will be found ex- 
cellent in removing danruff. 

Dyspepsia and Indigestion — Olive-oil taken with 
meals in tablespoonful doses is very beneficial. 

Earache — Ten drops of laudanum and ten drops 
of glycerine or warm sweet-oil (olive-oil) and drop- 
ped in the ear will relieve earache. 

Excessive Perspiration — Bathe the affected parts 
with water in which a little baking soda has been 
dissolved. 

Eyebrows — To increase their growth apply lib- 
erally vaseline of good quality. 

Face and Scalp Wounds— The bleeding can be 
readily stopped by pressing the bleeding point 
down on the bone beneath. 



— Borax added to the starch prevents its sticking 
to the irons. 

— Water in which macaroni has been cooked will 
make excellent starch to use for dainty lingerie 
garments or fine ginghams. 

— A whisk-broom, kept especially for the purpose 
of sprinkling clothes, will be found helpful. 
— Use warm water to sprinkle starched clothes and 
the effect will be twice as satisfactory. 
— A tablecloth that looks like new, every time it is 
washed, is not starched. Let it get perfectly dry, 
then dip it in hot water and wring out just so that 
it will not drip; lay on the board and iron perfectly 
dry. It will take an hour to do it but you can get 
a beautiful polish. 

— Dresses with a colored pattern should never be 
hung to dry in the sun, as everything fades more 
quickly when wet. 

— White silk should never be hung in the sun, and 
when it has been rendered yellow by this means 
it should be washed again and hung in a shady 
place, and in the water should be placed a little 
turpentine. 

— Faded summer dresses are, as a rule, the result 
of careless laundering. Do not use ammonia or 
any cleaning preparation whatever in the water, and 
never wash colored goods in very hot water. Wash 
the dress out carefully in tepid water, using a pure 
soap, and rinse thoroughly in cold water. Hang out 
to dry in a shady place. 

— One way to bleach handkerchiefs when it is not 
convenient to hang them out of doors is to wash 
them and then let them soak over night in water 
in which a little cream of tartar has been dissolved. 
— Handkerchiefs may be given a delicate scent of 
violets by being boiled in water in which a little 
piece of orris root has been added. 
— Do not allow soiled clothes to remain long in the 
closet or laundry basket or they will take on a 
grimy, dull appearance hard to overcome. 
— To prevent new muslin from yellowing, add a 
few drops of blueing to the water when washing. 
— Fine linens or laces not in use and you wish to 
keep them perfectly white, take a pillow case and 
blue it thoroughly, then wrap your linens in it. 
— Linen should be kept in a dry, cool place. Heat 
causes the threads to become brittle. 
— When hanging clothes on the line on a windy 
day, try putting fine handkerchiefs, collars, etc., 
into a pillow case and hang the case by the top. 
They will dry quite well and it will save a good 
deal of wear on them. 

— Put a teaspoonful of olive oil in the water when 
washing chamois gloves; the gloves when dried are 
much softer and less likely to crack. Or, wash as 
usual in soap and warm water, but instead of 
rinsing in clear water, a basin of thick suds should 
be made and the gloves saturated in these suds, 
then wrung out without putting in clear water and 
hung up to dry. The suds have a softening effect 
on the skin of the glove. 
(25) 



HOME DOCTORING HELPS 

NOTE — In several of the following helps and sug- 
gestions, different methods of treatment are given* 
Each one being designated by number as (1), (2), etc. 

Bee Sting or Spider Bite — Salt and soda applied 
to the sting or bite are excellent. 

Bite of Dog, Cat or Rat — Wash carefully at 
once with warm water; touch with lunar caustic 
and dress with carbolic lotion. 

Bleeding Wound — If no large artery has been 
severed, a heaping teaspoonful of powdered alum 
placed in a common teacup of water will stop the 
flow of blood in any ordinary wound. 

Boil — A single boil may often be made to dis- 
appear by applying a few drops of turpentine^ 
(2) Cover with the skin of a boiled egg. It will- 
draw soreness -out. 

Bread and Milk Poultice — Are not recommended 
to be applied where the skin is broken. The milk 
soon becomes changed and sour and a source of 
irritation. 

Burn — Vaseline or butter applied immediately to 
a burn will prevent it blistering and smarting. (j.) 
Apply gum-arabic to stop pain. (5) If covered 
with soda the fire will quickly be drawn out. (4> 
Scrape or grate a raw potato and bind on the in- 
jured surface. (5) The white of an egg mixed with 
either olive or castor-oil makes a most soothing and 
healing application. 

Cold Feet — A great comfort is found by using a 
heated sand-bag. Enclose the sand-bag in another 
bag made of cloth. 

Cold in the Head — Powdered borax snuffed up> 
the nose will dry out a cold in the head. 

Corn or Bunion — If rubbed with the pulp of a 
lemon the hard part can be easily removed. 

Corn or Swollen Feet — Are often relieved by 
rubbing with a lemon after taking a hot foot bath- 
Cough and Cold — Mix equal parts of lemon 
juice and strained honey, and take a tablespoon- 
ful every hour. (2) Lemon juice mixed very thick 
with sugar will relieve a cough. (3) Hot lemonade 
when going to bed is good to break up a cold. 

Dandruff — Warm borax water will be found ex- 
cellent in removing danruff. 

Dyspepsia and Indigestion — Olive-oil taken with 
meals in tablespoonful doses is very beneficial. 

Earache — Ten drops of laudanum and ten drops 
of glycerine or warm sweet-oil (olive-oil) and drop- 
ped in the ear will relieve earache. 

Excessive Perspiration — Bathe: the affected parts 
with water in which a little baking soda has been 
dissolved. . ■-. 

Eyebrows — To increase their growth apply lib- 
erally vaseline of good quality. 

Face and Scalp Wounds — The bleeding can be 
readily stopped by pressing the bleeding point 
down on the bone beneath. 
(26) 



Freckles — Buttermilk or lemon juice are time- 
tried remedies for light freckles. 

Frost Bite — Keep away from the fire and rub 
the parts affected with snow or iced water until 
thawed, then treat as you would a burn. 

Frosted Feet — An onion cut in two and repeat- 
edly dipped in salt and appliad to frosted feet will 
effect a cure in a very short time. (2) Rub the 
affected parts with pure oil of peppermint. This 
will also prevent the after-effects of chilblains. 
Only the pure oil, not the essence of peppermint, 
should be used. 

Headache, Bad — Often relieved by rubbing a 
slice of lemon along the temple. 

Headache, Bilious — Will sometimes be helped 
by taking lemon juice in hot water without sugar. 

Headache, Nervous — Apply hot water to the 
back of the neck and repeat several times. 

Headache, Sick — Is often cured by the juice of 
half a lemon in a cup of black coffee without sugar. 
(2) A little soda and water will relieve sick head- 
ache caused by indigestion. 

Heartburn — A half teaspoonful of soda in a 
glass of hot water will relieve heartburn. 

Hiccough — Should it become troublesome, tickle 
the inside of the nose with a feather or insert a 
small particle of snuff. Sneezing nearly always 
cures it. (2) Take a teaspoonful of granulated 
sugar and vinegar. If this does not afford instant 
relief repeat the dose. (3) Take a mouthful of 

water and press inward the tragus (the little pro- 
tection in front of the orifice of the ear) and then 
swallow the water. 

Hoarseness — The white of an egg beaten in 
lemon juice and slightly sweetened is a simple 
remedy. Dissolve slowly in the mouth before swal- 
lowing. 

Insect in the Ear — Pour a little warm olive-oil 
in the ear. Th's will kill the insect and it thci 
may be removed by gently syringing the ear with 
warm water. 

Insect Sting — Put a few drops of lemon juice 
on the spot until the pain ceases. 

Insomnia — Sip hot milk, hot water, cocoa, not 
chocolate, very slowly before retiring. (2) Such 
food as is eaten before retiring must be nourishing, 
but not difficult to digest, for should the organs be 
made to work hard they will prevent a person from 
sleeping. (3) A warm bed is essential for a person 
who is tired, as one cannot sleep if chilled. 

Ivy Poison — Bathe the a.-'ected parts in a strong 
solution of bicarbonate of soda. 

Mosquito Bites — Rub the places with a piece of 
pure soap slightly moistened and allow the lather 
to dry on the skin. 

Nasal Catarrh — Is greatly relieved by a salt- 
water douche. 

Neuralgia — Grated horseradish mixed with vin- 
egar or a bag of hot sand relieves neuralgia. 
(27) 



Nose Bleeding — A hot solution of alum into the 
bleeding nostrils, the mouth being held open during 
the injection, will often give relief. (2) Children 
subject to nose bleed without any apparent cause 
may often be cured by a moderate use of lemonade 
containing no sugar at meals. 

Nose Soreness Caused by Eyeglasses — Methy- 
lated spirit dabbed on the affected parts once or 
twice a day and then dusted over with a little 
boracic powder will harden the skin and keep it 
from getting sore. 

Poison — If a person swallows a poison, an in- 
stantaneous remedy is a heaping teaspoonful of 
common salt and as much ground mustard stirred 
rapidly in a teacup of warm water and swallowed 
instantly. Lest there be any remnant of poison, 
however, the white of an egg or a teacup of strong 
coffee should be swallowed as soon as the stomach 
is quiet. 

Prickly Heat — Bathe parts affected in a strong 
solution of bicarbonate of soda. 

Scald — Apply glycerine and cover it up with 
strips of rag soaked in glycerine. 

Sleeplessness — If due to nervous dyspepsia, may 
be cured sometimes by eating spinach, apples or 
raw onions with the evening meal. (2) If the 
stomach is weak, hot malted milk taken just be- 
fore retiring is good. 

Snake Bite — Use yolk of an egg and salt and apply 
as a plaster. 

Sore Throat — Gargle with pure undiluted un- 
sweetened lemon juice. (2) Often relieved by salt 
and water as a gargle. 

Stiff Neck — Bathe for ten minutes in hot water, 
then rub well with hot camphorated oil and cover 
with a piece of flannel. Be sure the oil is well 
wiped off before going out in the weather. 

Sting and Bite of Insect — Apply heartshorn 
(ammonia) , table salt or iodine to the spot stung. 

Suffocation from Inhaling Illuminating Gas — 
Get the patient into the fresh air as soon as pos- 
sible, lying down; keep warm; give ammonia — 
twenty drops to a tumbler of water, at frequent 
intervals; also two to four drops tincture nux 
vomica every hour or two for five or six hours. 

Sunburn — To prevent soreness, bathe with gly- 
cerine and elderflower water. 

Tired Eyes — Dissolve a teaspoonful of salt in a 
glass of water and use it in the eye cup, opening 
the eye and turning it round so that the surface is 
thoroughly bathed. _ (2) If inflamed from loss of 
sleep apply an old linen handkerchief dripping in 
water as hot as you can possibly bear it. 

Tired Feet — A hot salt soak, followed by a dash 
of cold water, is one of the best things you can 
use. (2) Also, by rubbing the feet after a hot bath 
with half of a cut lemon. 

Toothache — Boiling vinegar rubbed on the gum 
or a small piece of camphor placed in the hollow 
tooth will often relieve toothache. (2) By rub- 
bing baking soda round the tooth and rinsing the 

(28) 



Freckles — Buttermilk or lemon juice are time- 
tried remedies for light freckles. 

Frost Bite— Keep away from the fire and rub 
the parts affected with snow or iced water until 
thawed, then treat as you would a burn. 

Frosted Feet — An onion cut in two and repeat- 
edly dipped in salt and applied to frosted feet will 
effect a cure in a very short time. (2) Rub th? 
affected parts with pure oil of peppermint. This 
will also prevent the after-effects of chilblains. 
Only the pure oil, not the essence of peppermint, 
should be used. 

Headache, Bad — Often relieved by rubbing a 
slice of lemon along the temple. 

Headache, Bilious — Will sometimes be helped 
by taking lemon juice in hot water without sugar. 

Headache, Nervous — Apply hot water to the 
back of the neck and repeat several times. 

Headache, Sick — Is often cured by the juice of 
half a lemon in a cup of black coffee without sugar. 
(2) A little soda and water will relieve sick head- 
ache caused by indigestion. 

Heartburn — A half teaspoonful of soda in a 
glass of hot water will relieve heartburn. 

Hiccough — Should it become troublesome, tickle 
the inside of the nose with a feather or insert a 
small particle of snug. Sneezing nearly always 
cures it. (2) Take ^ teaspoonful of granulated 
sugar and vinegar. If this does not afford instant 
relief repeat the dose. (3) Take a mouthful of 

water and press inward the tragus (the little pro- 
tection in front of the orifice of the ear) and then 
swallow the water. 

Hoarseness— The white of an egg beaten in 
lemon juice and slightly sweetened is a simple 
remedy* Dissolve slowly in the mouth before swal- 
lowing. 

Insect in the Ear — Pour a little warm olive-oil 
in the ear. Th's will kill the insect and it the i 
may be removed by gently syringing the ear with 
warm water. 

Insect Sting— Put a few drops of lemon juice 
on the spot until the pain ceases. 

Insomnia — Sip hot milk, hot water, cocoa, not 
chocolate, very slowly before retiring. (2) Such 
food as is eaten before retiring must be nourishing, 
but not difficult to digest, for should the organs be 
made to work hard they will prevent a person from 
sleeping. (3) A warm bed is essential for a person 
who is tired, as one cannot sleep if chilled. 

Ivy Poison — Bathe the a.-ected parts in a strong 
solution of bicarbonate of soda. 

Mosquito Bites — Rub the places with a piece of 
pure soap slightly moistened and allow the lather 
to dry on the skin. 

Nasal Catarrh — Is greatly relieved by a salt- 
water douche. 

Neuralgia — Grated horseradish mixed with vin- 
egar or a bag of hot sand relieves neuralgia. 
(27) 



Nose Bleeding — A hot solution of alum into the 
bleeding nostrils, the mouth being held open during 
the injection, will often give relief. (2) Children 
subject to nose bleed without any apparent cause 
may often be cured by a moderate use of lemonade 
containing no sugar at meals. 

Nose _ Soreness Caused by Eyeglasses — Methy- 
lated spirit dabbed on the affected parts once or 
twice a day and then dusted over with a little 
boracic powder will harden the skin and keep it 
from getting sore. 

Poison — If a person swallows a poison, an in- 
stantaneous remedy is a heaping teaspoonful of 
common salt and as much ground mustard stirred 
rapidly in a teacup of warm water and swallowed 
instantly. Lest there be any remnant of poison, 
however, the white of an egg or a teacup of strong 
coffee should be swallowed as soon as the stomach 
is quiet. 

Prickly Heat — Bathe parts affected in a strong 
solution of bicarbonate of soda. 

Scald — Apply glycerine and cover it up with 
strips of rag soaked in glycerine. 

Sleeplessness — If due to nervous dyspepsia, may 
be cured sometimes by eating spinach, apples or 
raw onions with the evening meal. (2) If the' 
stomach is weak, hot malted milk taken just be- 
fore retiring is good. 

Snake Bite — Use yolk of an egg and salt and apply 
as a plaster. 

Sore Throat — Gargle with pure undiluted un- 
sweetened lemon juice. (2) Often relieved by salt 
and water as a gargle. 

Stiff Neck — Bathe for ten minutes in hot water, 
then rub well with hot camphorated oil and cover 
with a piece of flannel. Be sure the oil is well 
wiped off before going out in the weather. 

Sting and Bite of Insect — Apply heartshorn 
(ammonia), table salt or iodine to the spot stung. 

Suffocation from Inhaling Illuminating Gas — 
Get the patient into the fresh air as soon as pos- 
sible, lying down; keep warm; give ammonia — 
twenty drops to a tumbler of water, at frequent 
intervals; also two to four drops tincture nux 
vomica every hour or two for five or six hours. 

Sunburn — To' prevent soreness, bathe with gly- 
cerine and elderflower water. 

Tired Eyes — Dissolve a teaspoonful of salt in a 
glass of water and use it in the eye cup, opening 
the eye and turning it round so that the surface is 
thoroughly bathed. (2) If inflamed from loss of 
sleep apply an old linen handkerchief dripping in 
water as hot as you can possibly bear it. 

Tired Feet — A hot salt soak, followed by a dash 
of cold water, is one of the best things you can 
use. (2) Also, by rubbing the feet after a hot bath 
with half of a cut lemon. 

Toothache — Boiling vinegar rubbed on the gum 
or a small piece of camphor placed in the hollow 
tooth will often relieve toothache. (2) By rub- 
bing baking soda round the tooth and rinsing the 

C28) 



mouth with hot water. (3) Use yolk of an egg 
and salt; mix until about the consistency of mus- 
tard and apply as you would a plaster. (4) Pep- 
per-bags made from a circular piece of muslin 
doubled, three-quarters of an inch in diameter and 
filled with equal parts of pepper and ginger, with 
edges sewed together and placed against the aching 
tooth, great relief may be obtained. 

To Remove a Wart — Castor-oil or iodine applied 
to a wart several times a day for a week will 
cause it to disappear. 

To Rest the Nerves — Place a hot water bottle 
at the base of one's spine. 

To Whiten tne Skin — The juice of tomatoes 
and watermelons will soften and whiten the skin. 
[2) Also a daily application of buttermilk. 

Wasp or Bee Sting — Mix common earth with 
water to about the consistency of mud and apply 
at once. (2) Or the juice of a lemon or onion 
applied at intervals. 

Weak Ankles — Add a little salt to a pint of water 
and rub well into the ankles. 

* * 

— Keeping the feet warm at night you will help to 
avoid many colds. 

— Burn vinegar in the sick-room to purify the air. 
— Sunshine is the best disinfectant ever yet dis- 
covered, 

—A little bicarbonate of soda in water for bathing 
will cool a fevered patient. 

— Iced drinks should never be taken with the meal 
in hot weather, as the cold hinders the digestion of 
food in the stomach. 

— Iodine stains yield to a bath in alcohol, followed 
by a rinse in soap-water. 

— Proud flesh in wounds and sores can be removed 
by burnt alum. 

— "An apple a day keeps the doctor away." 
— Apples are useful in nausea from seasickness and 
other causes, such as smoking. They are also re- 
frigerants and stomach sedatives. 
— Apricots aid digestion and will make rich, red 
blood. 

— Bananas are much more digestible when cooked. 
— Black currants have a great reputation as a 
remedy for colds and coughs. 

— Beets and potatoes are good for persons who 
wish to put on flesh. 

— Cabbage is good for pulmonary complaints, but 
should be eaten raw or used with olive-oil. 
— Cauliflower is excellent for purifying the blood. 
— Carrots are great improvers of the blood and 
should be eaten raw. 

— Celery is exceedingly valuable for rheumatism, 
nervous dyspepsia and neuralgia. It should be 
eaten raw. 

— Cranberries correct the liver when it is torpid; 
cure malaria and are best eaten raw. When 
crushed and left to soak for a few hours in water, 
they make an excellent drink for cooling the blood. 

(29) 



— Dandelions are good for a torpid liver. The 
water they were boiled in and made into a syrup 
can be used also. 

— Grapes and pineapples are a blessing in the sick- 
room. The juice of either allays thirst and is 
nourishing. 

— Lettuce, like onions, is splendid for sleeplessness 
and has a soothing effect on the nerves. 
' — Mint can be used medicinally in cases of sum- 
mer complaint. A cup of mint tea made as ordi- 
nary tea is made and sweetened is very soothing 
to the pain existing. 

— Onions are splendid for nervous conditions. 
— Oranges will clear a muddy complexion. 
— Potatoes and olive-oil is very fattening. 
— Peas are splendid for enriching the blood. 
— Pears contain iron and are excellent for all condi- 
tions of the blood in which that metal is deficient. 
— Pineapples are good for sore throat; use the 
juice as a gargle. 

— Spinach called the * 'broom of the stomach, r? acts 
as a slight laxative and will prevent constipation. 
It is rich, in iron. 

— Tomatoes eaten raw are good for the liver and 
an excellent blood purifier. 

— If the throat tickles, gargle with a salt solution 
as hot as you can bear it. 

— A teaspoonful of salt in one pint of water, used 
once a week, will prevent hair falling out. 
— Lemons taken internally quench thirst, clear the 
skin, assist digestion and are good for the liver. 
It is a mistake to take lemonade too regularly, or„ 
if one be rheumatically inclined, too sweet. 
— Lemon juice is useful in removing tartar from 
the teeth. 

— Lemons are valuable for cleaning the blood 
and keeping it pure. 

— Lemon juice squeezed into a quart, of milk and 
rubbed on the face night and morning is excellent 
for the complexion. (2) Or, by rubbing fine salt, 
that has been wetted till it is sloppy into the skin 
and sponging off with warm water. 
— Lemon juice applied directly to the skin is an. 
excellent whitener. If lemon irritates the skin, a. 
little powdered borax may be mixed with the juice.. 
— A little lemon juice rubbed over cheeks and 
hands before retiring and allowed to dry, will re- 
move all greasiness of the skin. 
— For malaria, mix the juice of half a lemon with 
two tablespoonfuls of water and a little sugar and 
drink three times a day. 

— A small glass of water. with lemon juice in it. 
and taken daily, will keep the stomach in good 
condition. 

— If a fishbone is lodged in the throat suck the 
juice of a lemon slowly and it will give almost in- 
stant relief, as the acid dissolves the bone. 
— It is a dangerous thing to seal a wound with any 
application that keeps the air out until you. are- 
sure it is free of all poison. 
C30) 



— When you have no thermometer, use the elbow 
to test the temperature of baby's bath. It is more 
sensitive than the fingers. 

— A little milk added to the water in which chil- 
dren are bathed helps to keep the skin free from 
roughness. 

— To stop children biting their nails, dip their 
fingers into some bitter tincture, such as aloes. 
— When a baby is placed in its cot after a meal, it 
should be laid on its right side. 
— When baby is lying on the lap, no one should be 
allowed to talk to him over his head from the back, 
as this frequently causes squinting. 
— Retire early and rise early. Sleep is a great re- 
storative and its best influence is secured before 
midnight. 

— Take a bath regularly and rub yourself after- 
ward until you feel in a glow. 

— See that your food is nutritious, digestible and 
adapted to your age, work and character. A 
simple light and varied diet is best for health. 
— Get plenty of fresh air exercise daily, and as 
much sunshine as possible. The forms of exercise 
should be varied and enjoyable, but not exhausting. 
— Allow yourself ample time at meals. Food can- 
not serve its legitimate purpose unless it is eaten 
under proper conditions. 

— Wear warm underclothing and see that your 
garments adequately protect the vital organs. 
— Flowers with a heavy fragrance are not pleasant 
in the sick-room 

— As a precaution from an accident, place small 
bells on the necks of poison vials in the medicine- 
closet. 

— To prevent a mustard-plaster from blistering, 
mix with the white of an egg. 

— A mustard-poultice applied to the pit of the 
stomach when in bed will often induce sleep in 
grown persons. 

— Spirits of turpentine sprinkled on dry flannel 
and applied to the throat and chest in colds and 
to the bowels in pains, is a valuable application. 
(Be careful not to blister). 

— Always clean your fingers and hands well before 
dressing a wound. 

— To prevent sleeplessness after drinking coffee, 
eat a pickle, lemon or onion to counteract the effect. 
— To replenish a stove in an invalid's room during 
the night, have ready a number of paper bags filled 
with coal; lay them gently on the fire and the 
patient is not disturbed. 

— To purify a sick-room, drop a few drops of oil of 
lavendar in a glass of very hot water. 
— To prepare an orange for a sick-room, cut it in 
half crosswise, then with a spoon extract the fleshy 
part. 

— To keep ice in a sick-room over night, set the 
pitcher on a newspaper, gather up the ends, twist 
them tight and snap a rubber band aroundi t. 
— A pitcher of water at the bedside of the invalid 
will often create a desire for water. 
(31) 



— Well-ventilated bedrooms will prevent morning 
headaches and lassitude. 

— An egg well beaten, with sugar and two table- 
spoonfuls of flavoring is strengthening for old or 
weak. 

— To boil an egg for an invalid, let it stand in a 
quart of steaming water in a covered dish away 
from the fire for eight minutes. 
— Beef tea is a useful stimulant but it is not really 
so nourishing as most people suppose it to be. 
— As a cosmetic, milk should be infused with 
freshly-grated horseradish. 

— Cream and cod liver oil are valuable additions 
to the diet of delicate children during cold weather. 
— Olive-oil taken with a pinch of salt is tasteless. 
— The odor of onions may be removed from the 
breath by drinking a cupful of strong coffee. 
— If onions are not digestible with you, use soda 
mint or a little salt on the tongue. 
— Bathe just before going to bed, as any danger of 
taking cold is thus avoided. 

— When glycerine is used on the hands, it should 
be rubbed in while the skin is wet. 
— If the skin of the hands has become wrinkled 
from keeping them too long in water, simply dip 
them in vinegar. 

— Croup is known by a harsh, brassy cough, diffi- 
cult breathing and a loud crowing noise upon draw- 
ing in the breath. A physician should be called at 
once. 

- —One in a faint should be laid flat on the back 
with head low; loosen clothing and sprinkle cold 
water on the face. If face is red, throbbing pulse 
and snorting, raise his head and shoulders and call 
a doctor. 

— After a fall or injury, a child should be allowed 
to sleep — it is nature's restorer. 
— Internal pains can be greatly relieved by heating 
crushed salt in a flannel bag and apply it to the 
aching part. 

— The period of incubation for measles is from ten 
to fourteen days; scarlet fever, two to six days; 
chicken-pox, ten to eighteen days — uncertain; 
diphtheria, uncertain — two or three days; typhoid, 
six to fifteen days; mumps, about two weeks; 
whooping-cough, about one week; influenza, a few 
hours; typhus, uncertain — three to fifteen days; 
small-pox, ten to fourteen days. 
— In all cases of poisoning, or even suspected 
poisoning, send for the nearest doctor without de- 
lay. Tell him what has happened, as clearly as 
possible, so that he may bring his stomach-pump, 
antidotes and remedies. But it is well to know what 
to do until his arrival; time is of the utmost im- 
portance. The first thing to be done is to empty 
the stomach, get rid of the poison; induce vomit- 
ing. A heaping teaspoonful of common salt and 
as much ground mustard stirred rapidly in a tea- 
cup of warm water and swallowed instantly. If 
vomiting has already set in, encourage it by giving 
draughts of lukewarm water (not hot or cold). 

(32 ) 



SOME COMMON STAINS AND 
THEIR REMOVAL 

NOTE — Where there is more than one way sug- 
gested for a partial' ar tas':, the reader can take his 
choice of the method to be employed. 

Stains can be more quickly removed when fresh; 
and knowing their cause helps in their removal,, 
for each stain must be handled in its own indi- 
vidual way. Some stains are set by the same treat- 
ment that would remove others. In that case you 
must consider the material. Simple methods are 
always best, for if they fail to remove stains com- 
pletely they surely will not harm the materials. 

Acid Discoloration from Linen — Use ammonia 
followed with alcohol and water, dabbed on gently. 

Acid Stain — Lemon applied will soften it* Then 
apply chloroform. 

Automobile Grease Stain — Rub with lard, wipe 
off and wash. 

Blood Stain — Put the article to soak at once in 
cold salt water; then wash in warm soapy water 
and finish by boiling. (2) Or use starch paste. 

Blood Stain from Silk Material — Place about 
five inches of white sewing silk in the mouth and 
moisten. Roll into a ball and rub the spot gently. 

Blueing Stain — Use boiling water. 

Burnt Match Stain from White Paint — Rub the 
stain with a cut lemon. 

Chocolate Stain — Wash in cold water; then pour 
boiling water through; bleach if necessary. (2) 
Try with borax and cold water. 

Cocoa Stain from Linen — Use borax and cold 
water; bleaoh if necessary. 

Coffee Stain — Use boiling water. 

Coffee Stain from Delicate Silk or Satin — Rub 
pure glycerine over the spot and afterward rinse 
off with lukewarm water and press on wrong side. 

Cream Stain — Use cold water and soap. 

Fruit Stain from Cotton — Apply cold soap, 
then touch the spots with a hair-pencil or feather 
dipped in chlorate of soda; then dip immediately 
in cold water. (2) Cover spot with tomato juice 
and salt. Leave in bright sunshine. (3) Cover 
spot with salt and vinegar. Leave two hours in 
sun. (4) Cut an apple in half, lay stain over cut 
surface, leave in sunshine. This must be followed 
by thoroughly washing in cold water to avoid 
apple stain. 

Fruit Stain from Tablecloth and Serviette — 
Apply powdered starch to the stained part and 
leave for several hours till all the discoloration 
has been absorbed by the starch. (2) By holding 
over the fumes from a small piece of burning sul- 
phur. Dampen the cloth before igniting the 
sulphur. 

Fruit Stain from Washable Fabrics — Moisten 
with pure glycerine before sending to laundry. (2) 
Spirits of camphor applied as soon as possible or 
before the stain is wet with water. 

(S3) 



Fruit Juice Stain — Stretch material across the 
top of a pan or vessel and pour boiling water 
through the stain. (2) Try alcohol. (3) If dried, 
rub with lard and wash out usual way. 

Grass Stain — Use cold water, soap and cold 
water; alcohol or a bleaching agent. 

Grass Stain from Dress Goods — Rub stain with 
molasses, leaving overnighti wash out in warm 
water; repeat if necessary. 

Grass Stain from White Dress — Touch the spot 
with alcohol or by saturating the stain with kero- 
sene before washing. 

Grease Stain — Use French chalk, blotting paper 
or other absorbent; warm water and soap, gasoline, 
benzine or carbon tetrachloride. 

Grease Stain from Carpet — Make a paste of 
Fuller's earth and ammonia. Spread over the 
mark and leave till dry. Then sweep in ordinary 
way. (2) Or spread fine meal over the spot; it 
will absorb the grease. 

Grease Stain from Lawn — Rub lard well into the 
stain and let it stand half an hour; then scrape off 
the grease, wash in cold water, rubbing plenty of 
soap on the stain. 

Grease Stain from Leather — Carefully apply 
benzine or perfectly pure turpentine. Wash the 
spot over afterward with the well-beaten white of 
an egg. 

Grease Stain from Silk — Use chloroform on a 
cotton cloth; then rub with a dry one. (2) Try 
French chalk. (3) Take a lump of magnesia, rub 
it wet on the spot, let it dry, then brush the pow- 
der off. (4) The yolk of an egg rubbed upon the 
stain and left to dry before the final washing. 

Grease Stain from Spat — Rub with lard, wipe off 
and wash. 

Grease Stain from Woolen Garment — Place the 
goods over a thick padding of clothing, applying 
chloroform to the soiled spot and rubbing until dry. 

Ink Stain, Fresh— Put the article stained over 
a warm flatiron and stretch it well; then squeeze 
a few drops of lemon juice on it. Wash imme- 
diately in cold water. 

Ink Stain, Old — Use cold water; then use an 
acid or bleach if necessary. 

Ink Stain, Red^-Use ammonia and water, milk 
or cream. 

Ink Stain from Clothing. — Wash the article with 
boiled rice. Rub the rice on the stain as you 
would soap and wash with clear water. Several 
applications may be necessary. 

Ink Stain from Rug — Will disappear if you 
shift the rug so that the sun will shine on the spot. 

Ink Stain from White Linen — Dip in butter- 
milk and allow to soak until spot disappears. (2) 
Or dip into hot tallow ; then wash out with boiling 
water and a little borax. 

Ink Stain from White Material — Tomato juice is 
splendid. Spread article damaged as soon as pos- 
sible upon a wad of blotting paper. Rub the 
juice well in and then wash out in the usual way. 
(34) 



(2) Try sour milk or lemon juice. (3) Soak half 
an hour in vinegar, then wash with boiling water. 
(4) Moisten stain with peroxide of hydrogen and 
rub in well; then moisten with aqua ammonia and 
rub the stain. Put article in sun after using 
ammonia. (Always use peroxide first as ammonia 
may set the stain). (5) Salts of lemon will remove 
ink stain effectively but is a very poisonous liquid. 
j Iodine Stain — Use warm water and soap; alcohol 
or ammonia. 

Iodine Stain from Clothing — Rub with liquid 
ammonia and rinse well before washing. (2) Wash 
with alcohol, rinsing first with soapsuds and then 
with clear water. 

Iodine Stain from Linen or Cotton Materials — 
Pour boiling hot starch over the stain and repeat 
this two or three times within an hour. (2) Soak 
three minutes in cold water, then rub with baking 
soda; repeat tillthe stain disappears. 

Iron-rust Stain — Use oxalic acid; hydrochloric 
acid; salts of lemon, or lemon juice and salt. 

Iron-rust Stain — Moisten spot, cover with 
cream of tartar; put in a basin of water; simmer 
gently for an hour; rinse and dry. (2) Also by 
rubbing the article with olive-oil; let it remain 
overnight and then rub with powdered unslacked 
lime. 

Iron-rust Stain from Linen or Cotton Goods — 
Eoil a small quantity of rhubarb and dip in that 
portion of the material which is spotted. (2) 
Moisten with ammonia, then use salts of lemon 
or oxalic acid. Rinse in boiling water. (3) Try 
sour milk. (4) Wet the spot with lemon juice 
and rub on salt and put in the sun to bleach. 

Iron-rust Stain from White Goods — Use one-part 
citric acid to one-part water. The rinsing should 
be very thoroughly done. (Do not use this solu- 
tion on any colored goods). 

Kerosene Stain — Use warm water and soap. 

Lampblack Stain — Use kerosene, benzine, chloro- 
form, ether, gasoline or carbon tetrachloride. 

Machine Grease Stain — Rainwater and soap will 
remove machine grease from washable fabrics. (2) 
Use French chalk, blotting paper or other absor- 
bent; warm water and soap, gasoline, benzine or 
carbon tetrachloride. 

Machine Oil Stain from Linen — Clean with gas- 
oline. Wash with white soap and cold water. 

Meat Juice Stain — Use cold water, soap and 
cold water or starch paste. 

Medicine Stain — Use alcohol. 

Mildew Stain — If fresh, use cold water; other- 
wise try to bleach with Javelle water or potassium 
permanganate. (2) Try a paste made of salt, soap, 
lemon juice and starch. 

Mildew Stain from Linen — Use common chalk, 
pulverized, mixed with soft castile soap. Put on 
the goods and lay out in the sun. Rub with a 
little ammonia before laundering. (2) Or by 
spreading a paste of lemon juice and starch over 
the spot and lay on grass to dry. (3) Soap the 
(35) 



spot while wet, sprinkling with fine chalk scraped 
to a powder and rub it well in. 

Milk Stain — Use cold water, then soap and cold 
water. 

Mud Stain from Black Cloth — Rub with a cut 
•raw potato. 

Mud Stain from Silk — Rub the spot with a bit 
of flannel; if stubborn, with a piece of linen wet 
with alcohol. 

Oil Stain — Rub over the part with lard, allowing 
it to stand for several hours. Then wash with cold 
water and soap. (2) Rub with a clean cloth dipped 
in ether, alcohol or benzine. Wash with cold water. 

Oleomargarine-coloring Stain — Use denatured 
alcohol. 

Paint Stain — Use alcohol, carbon tetrachloride, 
chloroform or turpentine. 

Paint Stain (Old) from Cloth — Mix equal parts 
of turpentine and ammonia. If the paint is stub- 
born, several applications may be necessary. 

Paint Stain (Fresh) from Cloth Garment — Rub 
the spot briskly with another portion of the gar- 
ment and the paint will be absorbed. 

Paint Stain from Glass — Use vinegar. 

Paint Stain from Linen — Soak in turpentine until 
soft, then swab with alcohol. 

Peach Stain — Wet stain and spread powdered 
cream of tartar on it and set in sun. Then wash 
in the ordinary way. It may be necessary to re- 
peat the process. 

Peach Stain from Tablecloth — By rubbing gly- 
cerine over stain two or three days before washing 
will cause the stain to disappear. 

Perspiration Stain — Use soap and warm water; 
bleach in the sun or with Javelle water or potas- 
sium permanganate. (2) Use a solution of one 
part of oxalic acid to twenty parts of water. 

Pitch Stain — First grease with lard and then use 
soap and cold water; benzine, gasoline or carbon 
tetrachloride. 

Rain Spots from Cloth — Wipe off the way of the 
nap with a silk handkerchief or very soft brush. 
If this be done quickly no marks will remain. (2) 
Steam or sponge the entire surface of water-spotted 
materials. 

Red Wine Stain — By sprinkling the spot at once 
with salt, when fresh, it will then wash out easily. 

Scorch Stain from Clothes — Boil in milk and 
turpentine to which soap has been added and dry 
in sun. (2) Apply a thick paste made of ordinary 
starch mixed with just enough water to make it 
stick well. Let it dry and then wash out thoroughly. 
Repeat if necessary. (3) Bleach in the sunshine 
or with Javelle water. 

Scorch Stain from Linen — Rub with a fresh-cut 
onion; soak in cold water afterward. 

Shoe Polish Stain — (Black). Use soap and water 
or turpentine. (Tan). Use alcohol. 

Soiled Spot from White Silk or Satin— Rub with 
a white flannel cloth dipped in a little alcohol 
or ether. 

(36) 



Soot Stain — Use kerosene, benzine, chloroform, 
ether, gasoline or carbon tetrachloride. 

Soot Stain from Carpet — Sprinkle lavishly with 
salt before sweeping. 

Stain from Black Dress Goods — Sponge with cold 
tea. 

Stain from Flannel — Apply yolk of egg and 
glycerine in equal quantities. Leave it for half an 
hour and then wash out. 

Stain from Oil Painting — Use the juice of a raw 
potato. 

Stain from Polished Wood — If caused by heated 
dishes, a thin paste made from olive-oil and salt 
is very good. Spread it over the marked place 
and leave for an hour or more, then rub off with 
a soft cloth. 

Stove Grease on Stove — Take a rag, dip it in 
the soot inside the back of the stove and rub it on 
the greasy parts before applying blacking 

Syrup Stain — Use water. 

Tea Stain — Use cold water, then boiling water. 

Tea Stain from China — Rub with a moistened 
cloth and salt. 

Tobacco Stain from Brass or Copper — Apply a 
little denatured alcohol with a brush. 

Vegetable Stain from White Goods — Heap salt 
on the spot, then rub hard and rinse in hot water 
in which considerable borax has been added. 

Vaseline Stain — Use kerosene or turpentine. 

Wax Stain — Scrape off as much as possible. Use 
French chalk, blotting paper or other absorbent 
with a warm iron. (2) Or benzine or gasoline. If 
color remains, use alcohol or bleach. 

White Stains on Buffet — Use a cloth moistened 
with camphor and rub the spot. 

Window-sill Stain Caused by Flower Pot — Use 
fine wood ashes. 

Wine Stain — Heap salt on spot when fresh. 
Then wash usual way. 

* * 

— For "different'* fried oysters, dip them first in 
beaten egg and milk, roll in grated cheese, dip 
again and then roll in bread crumbs. 
— Remove the cores from six apples, fill with mince- 
meat, bake until apples are tender and serve with 
cream. 

— On buttered toast place fried slices of bacon and 
tomatoes, and top with fried eggs. Serve hot. 
— Sausage and parsnips go well together. Around 
a center of creamed parsnips arrange a border of 
small saugage. 

— Fried onions with tomatoes are delicious served 
on toast. 

— When roasting a turkey, pin large thin slices of 
pork on legs to prevent them from burning and 
drying in cooking. 

— Prune and cranberry pie is delicious. Use one 
cup of prunes to one cupful of cranberries. 
( 37 ) 



SOME "TIPS" ON HOW TO CLEAN 

Aluminum — Use potash lye, not too strong. (2) 
A mixture of borax, ammonia and water, applied 
with a soft cloth. (3) Try the powder of old gas 
mantles. (4) Steel-wool is also very good. 

Badly-wrinkled Skirt —Brush thoroughly to re- 
move all dust and then hang over a tub of boiling 
water until well steamed. Hang where it will dry 
quickly and it will look like a tailor-cleaned garment. 

Black Cloth— Mix one part of spirits of ammonia 
with three parts warm water, rub with a sponge 
or dark cloth, clean with water; rub with the nap. 

Black Marble * Clock — Rub over with olive-oil 
and finish with a clean chamois-skin. 

Black Satin Slippers — Wipe off with a cloth sat- 
urated with ammonia. 

Black Serge — Take an ounce of lump ammonia 
and half an ounce of castile soap, put both in a jug 
and pour over them one pint of boiling water until 
they are dissolved. Then wipe the cloth with a 
sponge dipped in the above preparation, which 
should be slightly warm. 

Black Silk Material— Sponge with a cupful of 
water in which a teaspoonful of ammonia has been 
mixed. Black silk loses its shininess by such a 
sponging. 

Black Suede Shoes — Use a mixture of olive -oil 
and ink in equal parts. 

Blue Serge — Sponge it with blue water and hang 
in the air to dry. (2) Take a piece of cloth like the 
goods, wet and rub over the stain. 

Boy's Tweed Suit; — Sponging with ammonia is 
an excellent cleanser. 

Brass — By using half-ounce alum boiled in one 
pint of water. (2) Fermented catsup makes an 
excellent polish. (3) If rubbed with olive-oil after 
being polished it will not tarnish so quickly. (4) 
Salt and vinegar combined will restore polish to 
brass. (5) Lemon dipped in salt is also good. 

Bronze — Plunge into boiling water until warm, 
then clean with soapsuds and dry with old linen 
cloth. (2) Beeswax and turpentine rubbed on and 
off with a clean soft cloth; or sweet-oil; polish with 
a chamois. (3) Mix one part of muriatic ac'd and 
two parts of water; free the article from all grease 
and dirt and apply the diluted acid with a cloth, 
when dry polish with sweet-oil 

Clothesline — Wrap it around a washboard and 
thoroughly scrub it in soapsuds. 

Cloth Tops of Shoes — Use heavy suds and applr 
with a stiff brush and rinse with a sponge. 

Copper — Use salt and vinegar combined. (2) 
A cut lemon dipped in salt is also good. 

Cut Glass — Wash in hot soapsuds and not dried 
but left to drain. After air has dried it, rub 
briskly with a Turkish towel. 

Decanter — Scrape a few raw potatoes and put 
into decanter with cold water and let it stand for 
two or three days. (2) If stained by wine pour a 
(38) 



little vinegar in and also add about a teaspoonful 
of salt. Allow this to stand for awhile, shaking 
occasionally, and then wash with clear water. 

Discolored Bottle — Put the seeds of several 
grape-fruit in the bottle with a little warm water 
and shake them quite hard. Then take some warm 
soapsuds and shake that in the bottle with the 
seeds. Then rinse in warm water. Use fresh seeds 
every time, as the acid on the seeds takes off the 
stain. 

Enameled Woodwork — After washing off in the 
usual way, put a little kerosene on a cloth and rub 
over it. 

Faded Carpet — Wash over with warm water to 
which a little ammonia has been added. 

Feathers — Use gasoline and plaster of Paris 
mixed together to the consistency of whipped 
cream. Dip the feathers in this mixture and press 
them together. Then hang in the open air until 
all the gasoline is evaporated. Do not handle 
until perfectly dry and then shake well. 

Finger-marks on Door — Use borax to remove 
finger-marks from a hardwood door. (2) To half 
a pail of warm water add a tablespoonful of salts 
of tartar, wash the paint with a cloth dipped in 
this. Rinse in clear warm water and dry with a 
chamois-skin. 

Finger-marks on Furniture — Rub with a soft rag 
and sweet-oil. 

Flannels — Wash in tepid water using a pure 
soap. Squash them, do not rub. (2) To whiten 
add a pinch of soda to the water in which they are 
washed. 

Fly Specks on Gilt Frame — Apply the white of 
an egg witn a small camel's hair brush. 

Furniture — If dull and streaked, rub with a 
flannel dipped in equal parts of turpentine, coal- 
g.1 aid vinegar. 

Gilt Picture Frame — Put a gill of vinegar into a 
pint of cold water. Remove all dust from the 
the frame, dip a large camel's hair brush in the 
mixture, squeeze it partly dry, then brush the gilt, 
doing a small portion at a time. 

Glass of Picture — Rub with a little powdered 
blue and afterward with an old silk handkerchief. 

Glass Vase — A tablespoonful of salt mixed with 
vinegar will prove a splendid cleanser. 

Glassware — To make clear and sparkling, add a 
bit of blueing to the soapsuds when washing. 

Gold — Use soap and water and dry in magnesia. 
(2) Try the powder of old gas mantles. 

Gold Lace — Powdered-rock ammonia, applied 
with a soft brush will clean tarnished gold lace. 

Hairbrush — Wash in water to which ammonia 
has been added. Merely dip the bristles of the 
bru:h up and down in the solution. 

Kid Articles — Slippers, purses, belts and gloves, 
rub them with French chalk. 

Kid Gloves, Fawn Colored — Use a mixture of 
Fuller's earth and alum. Then brush off. 

(39) 



Leather Chair — Wash with soapy water, then 
sponge with a pint of water in which has been 
dissolved a small packet of dye the color of the 
leather. Allow to dry, then brush over with the 
white of an egg and polish with a dry duster. 

Light and Fancy Linings — Can be dry cleaned 
by gentle steady rubbing with a swab of starch 
and whiting tied in soft silk or cheesecloth. 

Linoleum — An excellent restorer is made by 
thoroughly mixing equal parts of raw linseed-oil 
and vinegar together. (2) Sprinkle the stains with 
dried and heated sawdust. Sweep off after awhile. 

Mahogany and Hardwoods - Wipe off with a 
chamois-skin wrung from cold water and polish 
immediately with a dry piece of chamois. (2) When 
it looks cloudy rub it over well with olive-oil. 

Marble — Make a paste of benzine and powdered 
soapstone, spread it over the marble and leave it 
over night. Wash with warm water. (2) By 
strong lye and quicklime. (3) Apply a solution of 
gum-arabic, let it remain till it dries, when it will 
peel off or can be washed off. 

Marble (Polished) and Mantel Shelf — Never use 
soap, as it spoils the polished surface. A little 
ammonia added to the water is all that is needed. 

Marks on Table Caused by Hot Dishes — Spread 
a thin paste made of olive-oil and salt on the 
spots. Leave for an hour or so, and then rub with 
a soft cloth. 

Matting — Wash with warm water in which bran 
has been boiled, or weak salt and water. Dry well 
with a cloth. Water alone turns it yellow. 

Mildewed Shoes — Rub the affected parts well 
with vaseline. 

Milk Bottle— Fill the bottle half full of newly 
peeled potato skins and two or three cups of cold 
water. Skake well for a few minutes. 

Mirror — Fly specks and dirt may be rubbed off 
with a cream made of whiting and alcohol. 

Nickle Ornaments — May be kept bright by using 
ammonia and whiting. Mix together in a bottle 
and apply with a cloth. A very little polishing 
gives a fine lustre. (2) After polishing rub them 
over with a little cosmoline and a woolen cloth. 

Oak Furniture — First dust with a slightly damp- 
ened cloth and then wash quickly with tepid soap- 
suds made .with mild white soap. Clean a small 
part at a time; dry immediately and polish with a 
piece of flannel moistened with a few drops of 
kerosene. 

Painted Woodwork — Add a small handful of sal 
soda to a pailful of wa:m water. Just wet the 
surface over with the sal soda water and rinse with 
a clean cloth and clear water. (2) Wash with bran 
water instead of soap. Boil one pint of bran in a 
gallon of water for an hour. 

Photograph — If soiled by greas3^ fingers, use fine 
talcum powder. 

Piano Keys — A soft rag moistened with lemon 
juice and then dipped in silver whiting will be 
found excellent. 

(40) 



Polished Wood Table — If stained with ink, paint 
the wood lightly with sweet spirits of nitre, then 
polish with a cloth dipped in sweet-oil. 

Porcelain Baking Dish — If discolored on the in- 
side, fill it with buttermilk and let stand for two 
or three days. ^The acid in the milk will remove 
all semblance of stain. 

Porcelain Sink — Use soap and water with a little 
kerosene. 

Russet Shoes — Rub with a slice of banana and 
polish with a cloth. (2) If stained with spots rub 
with a piece of flannel dipped in methylated spirit 
and polish after drying. 

Rusty Knife — Plunge blade into an onion and 
leave for an hour or so. Then polish usual way. 

Rusty Sink — Rub well with kerosene oil. 

Rusty Steel — C^ive the article a good coating of 
sweet-oil, leaving it for a few days and then rub 
it with unslacked lime. 

Satin Slippers — Eucalyptus-oil applied with a 
soft cloth will freshen without spotting. 

Satin (White) — Soiled spots may be removed by 
rubbing them with a fine flannel cloth dipped in a 
little alcohol or ether. _ 

Silk Dress — Water in which potatoes have been 
boiled is a splendid thing with which to sponge and 
revive a silk dress. 

Silk Ribbon — Sponge with a mixture of equal 
parts of alcohol and highly rectified benzine. 

Silk Tie (White) — Touch the marks with gasoline, 
alcohol or ether. 

Silverware —Wet a flannel cloth in kerosene and 
dip in dry whiting and apply, washing off well in 
warm soapsuds; wipe dry and polish with chamois 
skin. (2) Use the powder of old gas mantles. (3) 
Rub with a cloth wet with ammonia. 

Sink Drain Pipes — To remove the grease in the 
pipes pour into them a small buclretful of boiling 
water into which a handful or two of washing soda 
has been dissolved. 

Stained China — Rub with a damp cloth and salt. 

Suede Shoes — Rub them with a rag moistened 
with turpentine. Place in air to dry. 

Tinware — Use dry flour applied with a piece of 
newspaper. (2) Stains and discolorations can be 
removed by dipping a damp cloth in common soda 
and rubbing briskly. Then wash thoroughly and 
wipe dry. (3) Scour blackened tins with suds and 
fine sand. (4) Try rubbing with a woolen rai; 
soaked in paraffin. (5) Rub with soda on moistened 
paper and polish with dry paper. 

Varnished Paint — Can be kept bright by soaking 
in water for some time a bag filled with flaxseed 
and then using it as a cloth to clean the paint. (2) 
Use a weak solution of ammonia and water. 

Velvet — To freshen, place the article so it can 
be well steamed. 

Wallpaper — Dust off with a soft cloth, then rub 

with the soft part of stale bread. (2) Try rubbing 

with a flannel cloth dipped in oatmeal. (3) If 

Daper is oily, put a white blotter over the spot and 

(41) 



pass a warm iron over it. (4) Apply a paste of 
cold water and pipe clay and leave it on all night; 
brush off in the morning. 

White Paint — Dip a clean cloth in hot water, 
then in bran and rub it. Rinse with clean water. 
(2) Use ammonia water always instead of soap. It 
has the advantage of not dulling the surface. 

White Porcelain Bathtub — Ugly- gray marks on 
sides caused by curdling soap, can be removed 
with the aid of paraffin and salt. Moisten a piece 
of flannel with paraffin, dip it in rough salt and rub 
the sides. (2) Simply rub it out with a cloth 
moistened with vaseline. 

White Enameled Furniture — Remove all dirty 
marks with a lemon dipped in methylated spirit. 
Then wash at once with tepid water in which has 
been added a little fine oatmeal. 

Willow Furniture — Use salt and water. Scrub 
well and dry thoroughly. 

* * 
HINTS AND SUGGESTIONS 

— Cook eggplant in casserole with thin slices of 
onion, tomato and pepper in alternate layers. 
Season well. 

— Apples are delicious cooked in casserole with 
lemon, sugar, butter and cinnamon. Serve with 
lemon sauce. 

— Brown a slice of ham and some chicken in a 
frying pan, put them in a casserole, cover with 
thickened milk. Bake, season and serve. 
— Fry ham in some of the ham fat from a previous 
frying. It will cook quicker and be less dry. 
— When making sauce for baked ham, stir a tea- 
spoonful of flour in the pan gravy and mix with sweet 
cider instead of water. 

— In making rarebit, a little baking soda will keep 
cheese and milk from separating. 
— The tongue of the lamb is delicious cooked in 
water with a little lemon juice. 
— Cold tongue run through the chopper and mixed 
with chopped celery make good sandwiches. 
— Baked sausage and graham muffins go well 
together. 

— Roll sausages in flour before frying. It will pre- 
vent their breaking and improves the flavor. 
— Hominy grits served with sausage are delicious 
and they will cause the sausage to be more easily 
digested. 

— Roast lamb and currant jelly are served together. 
— A tasteless veal roast is transformed if served 
with onion sauce. 

— If a roast is dredged with flour after basting 
with fat, it will have a crusty, frothy appearance, 
which is appetizing. 

— Slices of lemon should be served with pork pie. 
— To warm up a joint, wrap it in thickly greased 
paper and keep covered while in the oven. The 
meat will not become hard and dry. 
(42) 



— To pan oysters, place well-drained oysters in hot 
pan, toss gently over fire and when ed-es curl 
drain and use. 

— A little bay leaf added to the creamed oysters 
will give them a good flavor. 

— Stewed gooseberries are excellent to serve with 
broiled fresh mackerel. 

— Flour will be saved by frying fish if you add the 
seasonings to the flour and sprinkle on the fish 
instead of rolling the fish in flour. 
— When frying oysters, add a little baking powder 
to the flour in which they are rolled and they wid 
be "puffy." 

—All game should be soaked in salt water over 
night before cooking. ( 

— Meat or fish to be used in salads should be 
cut in small cubes or shredded. 
— -To make fritters smooth use a teaspoonful cf 
olive-oil when mixing the dough. 
— Bananas to be used for fritters should be put 
through a ricer.^ 

— Use a small piece of bacon instead of pork when 
you bake beans. The change will be appreciated., 
— Small white beans are excellent boiled in salted 
water until tender and baked in an earthen pot 
with the same quantity of milk, a little butter, 
honey and a pinch of cayenne. 

— Over hot turnips pour butter, creamed and 
seasoned with salt, pepper and lemon juices 
— Buttered peas are excellent flavored with a 
little lemon juice and a sprig of mint. 
— A little parsley heated with canned peas gives 
them a fresh and delicious flavor. 
— To be at their best, baked potatoes should be 
served immediately after taking from the oven. 
— In baking potatoes, if a little butter, lard or cl ve- 
oil is rubbed over the potato, the skin will be as 
thin as paner and easily removed. 
— Attractive potato cakes are made by packing 
greased muffin tins with potato and frying. 
— New potatoes have a delicious flavor when 
cooked with a bit of mint. 

— Chop fine equal parts of cabbage, beets and tur- 
nips and as much potatoes as there is of all other 
vegetables. Season and fry. 

— Spinach balls are delicious served on buttered 
toast with cream sauce poured over the whole. 
— In stuffing green peppers for baking, if they are 
oiled first they will not turn brown in the oven. 
■ — If the griddle is greased only enough to keep the 
cakes from sticking, they will be light and fluffy on 
the edges. 

— Never pile hot griddle cakes on a cold plate or 
they will become soggy. 

— A firm piece of beef suet on a fork or a piece of 
bacon rind is excellent for greasing a griddle. 
— Delicious pancakes are made by adding stale 
bread crumbs to the batter. 

— Steamed rice is delicious put in a dish in layers 
alternating with grated cheese and tomato sauce 
and heated in the oven. 

(43) 



— A dab of jelly adds interest to the plain corn- 
starch pudding. 

— Add a cupful of cottage cheese to an apple cus- 
tard mixture. Bake in a crust. 
— A teaspoonful of cold water added to the whites 
of several eggs when beating makes it more frothy. 
— When making hard white icing all utensils should 
be spotlessly clean as any spot of grease may make 
the icing heavy. 

— A bit of butter added to icing improves the 
flavor and prevents it from becoming hard too 
soon. 

—It is difficult in warm weather to get chocolate 
icing to harden. A cake of milk chocolate melted 
over hot water and used as a frosting proves a 
delicious substitute. 

— Two tablespoonfuls of honey mixed with two tea- 
spoonfuls of lemon juice makes a delicious dressing 
for grape-fruit. 

— Marguerites may be made by spreading soda 
crackers with boiled icing and cooking for a few 
minutes until puffy and brown. 
— If the eggs are added to cake batter too quickly 
the mixture will curdle. 

—Cake batter containing molasses must be baked 
in a cooler oven than batter sweetened with sugar. 
— -Cake, no matter how dry, sliced and placed on 
top of a custard before putting into the oven 
makes a delicious caramel crust. 
— Cornmeal muffins are good with raisins added to 
the batter. 

— If ap^ le pies are made with rather flavorless 
apples, sweeten apples with brown sugar and it 
will improve the taste. 

— When making juicy pies cut lower crust half 
inch larger than the top and fold over like a hem. 
The juice will not leak out. 

— Two or three stoned dates, flavored with a little 
lemon juice, wrapped in pastry and baked are 
delicious. 

— When putting cooked currants in cookies, add 
them to the butter, sugar and egg mixture before 
the flour is added. 

—Dough for crullers should be as soft as can be 
handled. 

— In making doughnuts, add one-fourth teaspoon- 
ful of ground ginger for a delicious flavor and to 
keep the doughnuts from absorbing so much fat. 
— If doughnuts are sweetened with honey they will 
keeo moist for a long time. 

— For t-ie sake of variety, add a teaspoonful of 
chopped nuts or two tablespoonfuls chopped dates 
to your emergency biscuits. 

—Before placing cookies in the oven to bake, grate 
on them a little maple sugar. 

— Biscuits will be more delicate and lighter if they 
are not placed too close together in the baking pan. 
— Biscuits will be lighter if the dry ingredients are 
sifted together before adding shortening, milk and 

egg. 

(44) 



WILLIS S. PORTER 

Dealer^in 

Diamonds, Watches, Jewelry 
Cut Glass and Silverware 

320 High Street, Burlington 



GEORGE B. CLAYTON 

Hats and Caps, Men's Furnishing 
Goods 

223-225 High Street Burlington 



You will always do better at 
FOX'S Cut Price MARKET 

Cor. Broad and Stacy Streets, 
Burlington, N. J. 



PHILA. CANDY KITCHEN 

Fresh-made Candy 
Made daily on the premises 

Ice Cream, Sodas, Sundaes 

345 High Street 
G. G. Kelis, Prop. Burlington, N. J, 



JOHN T. MUELLER 
Jeweler 

Repair of Timepieces 
225 Bridgebbro St., Riverside, N. J, 



^ut^^iMmtMimtmmiUMmmAMmmMmmM^ 



^T^^TTT 



■■■■■■^^M 



LIBRARY OF CONGRESS 



Si 



Will 



The p 1 030 005 222 8 
Riverside N. J. 
Opposite R. R. Station 



DR. EMANUEL FINEMAN, 
D. C. 

Chiropractor 

Palmer Graduate 
21 Lafayette St., Riverside, N. J. 

Telephone 42 



Photographic Developing 

and Printing at 
SPARK'S PHARMACY 

239 High St., Burlington, N. J. 
Enlargements a Specialty 

MITCHELL'S 

For 

Delicatessen, Fruits tod 

Vegetables 

Coffee and Tea Specialists 
JO Scott St., Riverside, N. J. 



